Cultivar and technical information
If Kagoshima has become the 1# tea production region in Japan, it is mainly because of its large areas of plains like Chiran. However, this particular sencha comes from the more mountainous regions of Kirishima. Unlike most sencha from Kagoshima that are fukamushi (deep-steamed), this is a standard steamed tea. It comes from a tea garden where it was shaded 9 days.
This Saemidori cultivar comes from a cross between Yabukita and Asatsuyu. Registered in 1991, Saemidori became very popular thanks to its early character, its green colour, and the strength of its umami. It has now become widespread from Kagoshima, through to Shizuoka.

The nose
This Saemidori sencha offers vanilla nuances with rich fragrances of cooked green vegetables and “edamame” beans.

The mouth
In the mouth, this tea is very delicate, has almost no astringency, and has a very present umami. The infusion is sweet, is clearly vegetal, and has a strong herbaceous sensation at the end in the mouth. We also find bean aromas the cultivar inherited from the Asatsuyu.
Subsequent infusions are lighter, refreshing, while always remain vegetal.

Summary
This sencha from Kirishima—one of Aozuru-chaho Thés Du Japon’s best sellers—will enchant beginners with its sweetness, as well as fans of umami, and fans of sencha that are both sweet and herbaceous.

Technical description
Type of tea: futsûmushi sencha (standard-steamed sencha)
Origin: Kagoshima Prefecture, Kirishima City, Makizono-cho
Cultivar: Saemidori
Shading: 9 days (direct covering)
Harvest: April 21th, 2026, hand picked