Since the 2000s, Saemidori has been the cultivar that has been gaining the most ground. Developed at the Makurazaki national research centre in Kagoshima by crossing Yabukita and Asatusyu, it was registered in 1990. It is intended mainly for sencha, but is also widely used for gyokuro, tencha (matcha) and kama-iri cha. This cultivar’s earliness, green colour and rich umami have made it a star, perfectly adapted to the Japanese tea market’s presumed expectations. However, tea enthusiasts sometimes argue that it lacks character. This variety is also very sensitive to cold, making it difficult to grow in certain regions. It is not found in the mountainous and northern regions of Shizuoka. Time of harvest: early.