Leaf Tea – “Saemidori” Sencha (Kabusecha) - 80g

Rich umami, mellow smoothness, and a refined aroma that gently unfolds with every sip.

Flavor Profile
Sweetness ★★★★☆
Astringency ★☆☆☆☆
Bitterness ★★☆☆☆
Umami ★★★★★
Roast ★★★☆☆ (Light Roast)

Type: Kabusecha (Shaded Sencha)
Cultivar: Saemidori
Origin: Soo City, Kagoshima Prefecture, Japan
Net Weight: 80g
Storage: Store in a cool, dark place away from humidity and strong odors.

Awards & Recognition

2024 – The Leafies (UK) – Commended Award / Great Taste Awards ★
2023 – The Leafies (UK) – Commended Award / Great Taste Awards ★★
2022 – The Leafies (UK) – Gold Award (Top Prize) / Great Taste Awards ★★★ (Highest, 2 years in a row)
2021 – Great Taste Awards (UK) ★★★ (Top 3 Stars)
2020 – Great Taste Awards (UK) ★ / Superior Taste Award (Belgium) ★
2019 – Great Taste Awards (UK) ★★ / Teas of the World (France) – Gourmet Medal / Japanese Tea Selection Paris – Silver Award
2018 – Japanese Tea Award – Fine Product Prize

Tea Characteristics

• Type: Single Origin

• Cultivation: Kabusecha (covered tea)

• Steaming: Deep-steamed (Fukamushi)

• Roast Level: Light

Description

“Furusato no Hana” Saemidori is one of Sueyoshi Seicha Kōbō’s most celebrated teas, admired for its harmony of sweetness, depth, and elegance.
It features a rich umami, smooth texture, and a brilliant green liquor with the delicate aroma of fresh spring leaves.

This exceptional Kabusecha — shaded before harvest and made from the Saemidori cultivar — offers an exquisite balance that lingers gently on the palate.
Highly praised both in Japan and abroad, it has earned top awards at The Leafies, Great Taste Awards, and Japanese Tea Selection Paris.

Enjoy it warm for a deep, soothing experience, or try it cold-brewed in summer to savor its concentrated sweetness and fragrance.
A favorite among tea connoisseurs and especially appreciated by female customers for its soft and elegant taste.

How to Brew (for 1 serving)

You’ll need:

• Tea leaves: 5g

• Hot water: 120ml

• Kyusu (Japanese teapot)

1. Add 5g of tea leaves to the teapot.
Precise measurement isn’t necessary — a rounded teaspoon is a good guide.

2. Pour hot water at 70–80°C.
If you don’t have a temperature-controlled kettle, cool boiled water by adding 6 ice cubes to 1L of boiling water.

3. Cover and steep for 1 minute.
Enjoy the gentle aroma as it rises from the pot.

4. Pour slowly and evenly.
Pour to the last drop for a well-balanced flavor. If serving multiple cups, alternate pouring between cups for consistency.

5. Second brew:
Use water around 80°C and steep for about 50 seconds.
This brings out a refreshing, slightly brisk astringency.