Cultivar and technical information
Along with the hillsides of Uji (in Kyôto Prefecture) and Yame (in Fukuoka Prefecture), Asahina, which is at Okabe in the town of Fujieda in Shizuoka, is one of the three regions famous for producing gyokuro. This gyokuro from Shizuoka, grown along Asahina River, has a unique, deep fragrance.
Producers, such as Mr. Maeshima Shinya, who grow gyokuro in unpruned gardens (shizen-shitate) and harvest it by hand, are few and far between today, and all very elderly. Nonetheless, they also continue shading their plants not with synthetic fibers, but using hand-woven straw shades (komo).
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.
This Saemidori cultivar gyokuro by Mr. Maeshina Shinya has been produced according to that precious tradition.

The nose
This gyokuro has a classic, very sweet, vegetal fragrance.

The mouth
In the mouth, the umami is intense and there is no astringency. The infusion delivers a thick, velvety sensation with aromas of vegetables and sweet beans. There is a wonderful sensation dominated by umami. This gyokuro remains extremely delicate over the course of the infusions.

Summary
This Saemidori gyokuro from Asahina is a model of its kind in the style of a tea from Shizuoka. With its consistent umami, it can serve as an excellent introduction to this style of tea.

Technical description
Type of tea : gyokuro
Origin : "Asahina", Okabe town, Fujieda city, Shizuoka prefecture
Cultivar : Saemidori
Shading: 24 days (ceiling-shelf covering)
Harvest : May 2nd, 4th, 2026, handpicked