Kabusecha Saemidori — Kyoto <Umami & Lingering Finish>

From rich umami to a fresh, fruity finish. Discover the evolving character of rare Saemidori.

This Kabusecha is made from the rare Saemidori cultivar grown in Kyoto and carefully cultivated under shade. By limiting the leaves’ exposure to sunlight, the tea develops abundant umami while maintaining a gentle, restrained astringency.

As hot water meets the leaves, fresh green aromas reminiscent of young leaves, fresh nori, and mitsuba begin to rise. On the palate, a rich umami reminiscent of kombu dashi unfolds alongside the gentle sweetness of white asparagus.

As the tea develops, a fresh, muscat-like fruitiness emerges in the finish, leaving a remarkably clean impression on the palate. Its vivid green liquor, reminiscent of fresh young leaves, is another distinctive expression of this tea.

Produced in limited quantities, this Kyoto-grown Saemidori reveals a beautiful progression of aroma, umami, and color. Take your time and enjoy the way its character evolves with each sip.

Aroma
Carrot / Fresh Nori / Mitsuba

Tasting Notes
White Asparagus / Kombu / Muscat

Liquor Color
Jade Green

Origin
Wazuka, Kyoto Prefecture

Cultivar
Saemidori (to be confirmed)

Contents
40 g

Recommended Brewing Method:
For one serving, use approximately 4 g of tea leaves with 90 mL of water.
For each additional serving, add 2 g of tea leaves and 90 mL of water.

First Infusion — 80°C (176°F), 1 minute
Rich umami reminiscent of kombu dashi, accompanied by fresh green aromas of young leaves and mitsuba.

Second Infusion — 90°C (194°F), 30 seconds
Gentle sweetness unfolds, harmonizing with the savory character of white asparagus and a fresh, refreshing aroma.

Third Infusion — 90°C (194°F), 30 seconds
A light, clean mouthfeel gives way to a fresh, muscat-like finish and a clear sweetness that lingers gently on the palate.