Cultivar and technical information
Umegashima is the area that is located furthest upstream on the Abe River in the Hon.yama tea production region. It is thus a mountain sencha that was unshaded. As is often the case for secluded regions where producers struggle to find successors, cultivars other than Yabukita are very rare.
Famous for being a fragile crop, it is surprising to see Saemidori in this mountain region. Saemidori is an early cultivar, which came from crossing Asatsuyu and Yabukita. The cultivar caught on quickly in Kagoshima and in the plains of Shizuoka. It is most commonly grown without shading, and is very rarely grown in mountainous areas.

The nose
This sencha has a subtle, rather green fragrance with nuances of vanilla sugar.

The mouth
In the mouth, the attack is delicate. It wonderfully balances umami and a light sweetness. There is also a hint of astringency that brings complexity. The aromas are vegetal, but not herbaceous, and have juicy berry notes.
In the mouth, the tea has a remarkable, sweet persistence; it evokes very round and green vegetable broth.
Subsequent infusions are similar. They remain round, are delicate, and have a strong presence in the mouth.

Summary
While this Saemidori sencha is an aromatically very classic and conventional tea. It is also very different from the Yabukita we find in this region, making it a most interesting variation. Drinking this tea also reveals a side of this cultivar very different from what is expected.

Technical description
Type of tea: Futsumushi sencha (normal-steamed sencha)
Origin: Nyûjima, Umegashima area, Aoi Ward, Shizuoka City, Shizuoka Prefecture
Cultivar: Saemidori
Harvest: May 6th, 2026