Saemidori
さえみどり · saemidori
Registered
1990
National Share
3%
Saemidori is a premium cultivar born from the crossing of Yabukita — Japan's most widely planted variety — with Asatsuyu, a rare cultivar often called 'natural gyokuro' for its innate richness even without shading. Registered in 1990, Saemidori inherits the best of both parents: Yabukita's adaptability and Asatsuyu's extraordinary umami depth. Under shaded cultivation, it produces a liquor of remarkably vivid green — the cultivar's name literally means 'vivid green' — with an almost silky mouthfeel, intense marine umami reminiscent of kelp broth, and a long, satisfying finish with virtually no bitterness. Though it represents only about 3% of Japan's tea acreage, Saemidori consistently earns top marks at national tea competitions, particularly for gyokuro and matcha from Kyoto and Fukuoka. It is a cultivar that, once tasted side by side with Yabukita, immediately reveals the extraordinary range Japanese tea genetics can achieve.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
silky
Finish
long
Clarity
bright
Aroma Timeline
Recommended Brewing
Temperature
50°C
Water
60ml
Leaf
5g
Teaware
Houhin (handleless brewing vessel)
Steep Time
The key to gyokuro is patience — use cooled water and a long first steep to draw out maximum umami. The houhin, a handleless vessel, is ideal because the water is cool enough to hold comfortably. After the leaves have opened, subsequent steeps can use slightly warmer water with shorter times.
Brewing Timer
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