Organic Saemidori Sencha
In the cup: Subtle, sweet, and buttery notes with a deep umami flavor.
The very first Organic Sencha Saemidori of the year, harvested in mid-April. Beautiful needle-shaped leaves, balanced with delicate flavors.
The Saemidori, or “clear green,” is a result of crossbreeding the Asatsuyu and Yabukita cultivars. It is native to the Kagoshima region and is characterized by a fresh, citrusy aroma, bright green liquor, and a deep umami flavor. It is produced at the foot of the Kirishima volcanic mountains by Mr. Nishi, one of the best organic producers in Kagoshima. To bring out the natural sweetness and mellow flavors of this tea, it is covered for 11 days before harvest, after which the glossy emerald-green leaves are kneaded into elegant needle-like shapes.
In the cup: Subtle, sweet, and buttery notes with a deep umami flavor.
The very first Organic Sencha Saemidori of the year, harvested in mid-April. Beautiful needle-shaped leaves, balanced with delicate flavors.
The Saemidori, or “clear green,” is a result of crossbreeding the Asatsuyu and Yabukita cultivars. It is native to the Kagoshima region and is characterized by a fresh, citrusy aroma, bright green liquor, and a deep umami flavor. It is produced at the foot of the Kirishima volcanic mountains by Mr. Nishi, one of the best organic producers in Kagoshima. To bring out the natural sweetness and mellow flavors of this tea, it is covered for 11 days before harvest, after which the glossy emerald-green leaves are kneaded into elegant needle-like shapes.
In the cup: Subtle, sweet, and buttery notes with a deep umami flavor.
The very first Organic Sencha Saemidori of the year, harvested in mid-April. Beautiful needle-shaped leaves, balanced with delicate flavors.
The Saemidori, or “clear green,” is a result of crossbreeding the Asatsuyu and Yabukita cultivars. It is native to the Kagoshima region and is characterized by a fresh, citrusy aroma, bright green liquor, and a deep umami flavor. It is produced at the foot of the Kirishima volcanic mountains by Mr. Nishi, one of the best organic producers in Kagoshima. To bring out the natural sweetness and mellow flavors of this tea, it is covered for 11 days before harvest, after which the glossy emerald-green leaves are kneaded into elegant needle-like shapes.
-
Sencha is best brewed in a small, preheated teapot and with full attention.
You can brew several times on the same leaves, adjusting the water temperature and brewing time.
Below a suggestion for brewing this tea, but please experiment and find your own favorite cup.
Use 6-8g for 200 ml water.
1. brew: water 70°C / 40 sec.
2. brew: water 80°C / pour immediately
3. brew: water 90°C / pour immediately -
Packaging: 50g, Oxygen Free Bag
Tea: Organic Sencha. First harvest 2024
Cultivar: Saemidori
Production method: Shaded for 11 days.
Terroir: Kirishima, Kagoshima Producent: Mr. Nishi
Nettovægt: 50g
Ingredienser: Økologisk Grøn Te
Oprindelse: Kirishima, Kagoshima Producent: Mr. Nishi
Opbevares tørt og køligt
