Sweetness (Umami): ★★★★ Astringency: ★ Color: ★★★★
Color of tea water Left: 1st brew Right: 2nd brew
Saemidori single-origin tea leaves from Wazuka, Kyoto Prefecture.
A variety created by crossing “Yabukita” and “Asatsuyu”, which is called natural gyokuro.
An excellent variety that is positioned as the finest sencha. As the name suggests, the tea leaves have a beautiful, bright green color.
As it is said to be the highest quality variety, the first brew is bright and clear green. In addition, there is almost no astringency, and the rich umami, sweetness, and richness will color your mouth.
In the second infusion, the tea leaves open up, making the green even deeper and even more beautiful. Amidst the rich umami and sweetness, a crisp tea-like aspect also emerges.
You can enjoy the umami of Saemidori even after the third infusion, and you can enjoy the sharpness while raising the temperature of the water.
We recommend brewing it a little stronger than usual.
For 800 years, Wazuka-cho, Kyoto is an area that has maintained traditions, cultivated tea plantations, and consistently produced high-quality tea. The temperature difference between day and night is large and fog tends to occur, which helps block direct sunlight on the tea leaves, making it suitable for growing high-quality, sweet tea leaves.
・Characteristics of Kabusecha
It is a kind of Japanese tea located between sencha and gyokuro. The cultivation method is the same as gyokuro, with a cover to block direct sunlight.
Gyokuro is covered for about 20 days, while kabusecha is covered for about a week. (YUGEN's Covered tea is 14 days to 20 days. We carefully select tea leaves carefully grown by hand by tea farmers. )
As a result, it has the sweetness and umami of gyokuro, but it also has the flavor of sencha.
There are also differences in the ingredients that are extracted depending on the temperature of the hot water. When brewed at a lukewarm temperature, the sweetness and umami of gyokuro are strong, and when brewed at a hot temperature, you can enjoy the refreshing astringency of sencha.
Therefore, it is recommended to raise the temperature to about 60 to 70 degrees for the first brew, and raise the temperature by about 10 degrees for the second and subsequent brews to enjoy the difference in taste.
Benefits of Kabusecha Kabusecha not only contains the catechins found in tea, but it also contains an abundance of theanine, a type of amino acid that has anti-oxidant properties and is excellent for relaxation, as well as vitamin C.
We recommend storing Japanese green tea in a cool, dark place. Avoid places with high humidity, strong light, and strong odors.