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Traditional gyokuro from Yame, Hoshino, Saemidori cultivar

Type of tea : gyokuro
Origin : Hoshino Village, Yame City, Fukuoka Prefecture
Cultivar : Saemidori
Harvest : May 2017, handpicked
Traditional gyokuro from Yame, Hoshino, Saemidori cultivar

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In the mountains of Hoshino Village in Yame, Mr. Takaki grows sencha, kabuse-cha and traditional gyokuro with great care. Shading with arbours covered in straw (not synthetic fibres), unpruned bushes and hand picking are conditions sine qua non for being called “traditional” gyokuro. He also makes very restrained use of fertilizers.

An early cultivar, rich in umami and with a very green colour, Saemidori, a Yabukita and Asatsuyu cross, is one of the cultivars that has been spreading fastest in recent years. It is used for sencha, but also for gyokuro and matcha.
The leaves of this gyokuro from Yame are highly fragrant, sweet, with aromas of fresh grasses.
The infusion gives greater depth to the fragrance, which remains sweet, slightly lemony, with nuances of cooked beans and tomatoes. There are also some very light touches recalling custard.
In the mouth, this tea is powerful and stimulating at first, with aromas of vegetables and beans that confirm the scents. It is above all in the aftertaste that there is very strong umami, but no heaviness. It is long in the mouth, with very green, sweet flavours.
This gyokuro truly reveals the characteristics of the Saemidori cultivar, balancing umami and vegetal flavours.

Brewing suggestion
  • Quantity of leaves: 5 g (1.5 tsp)
  • Quantity of water : 30 ml / 1/8 cup
  • Water temperature : 40°C (104°F)
  • Brewing time : 120 seconds

cat-yame cat-saemidori

Traditional gyokuro from Yame, Hoshino, Saemidori cultivar

USD $32.67  / 50g

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