Bio Shincha Yamaguchi - Japan, Kagoshima

Organic Kabusecha - Saemidori

A pleasant, umami-rich Kabusecha. The tea garden is located in the vicinity of Mount Shibisan and the Sendai River flows through its valleys. The morning mist moistens the tea bushes and gives the tea a pleasant and natural freshness. The tea bushes are shaded around 10 days before harvest, which reduces the bitter substances and gives the tea a pleasant sweetness in the cup, with a noticeable fire

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Cultivar: Saemidori

Harvest: End of April

Origin: Kagoshima, Satsuma

Preparation: 7-8g (3 tsp) per 200ml Infusion

time:

1st infusion 60 seconds at 70-80°C

2nd infusion 10 seconds at 90°C

3rd infusion 5 seconds at 90°C

A medium-sized Kyusu with Tonieb is perfect (see Kyusus).

Soft or filtered water is recommended. About the

Producer: The Yamaguchien Tea Company was founded in 1978. Conversion to organic farming in 1991, which led to certification in 1994. Yamaguchien Tea Company uses absolutely no chemical fertilizers or synthetic agricultural chemicals, which results in a healthy yet very tasty tea. We are very happy to have met Mr. Yamaguchi and his family. We were able to see for ourselves both the well-tended tea gardens and their true love for growing tea. The family willingly and happily showed us their tea gardens and production facilities.

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*Saemidori さえみどり (clear green)

a cross between Yabukita and Asatsuyu. Saemidori is not very frost-resistant and is therefore mainly grown in the south of Kagoshima Prefecture as well as in Kyushu, Shikoku, Kinki and Tokai. The infusion is clear and green and is characterized by a low bitterness. This cultivar is therefore often used for Gyokuro, Sencha and Fukamushicha.