Sayamakaori
さやまかおり · sayamakaori
Registered
1971
National Share
3%
Sayamakaori is a cultivar bred from Yabukita and native seedlings, registered in 1971, and named after the Sayama region of Saitama Prefecture where it was developed and remains most widely cultivated. Its standout trait is exceptional cold hardiness, enabling successful cultivation in the relatively cool climate of the Kanto region — near the northern limit of commercial tea production in Japan. The aroma is bold and distinctive, immediately distinguishable from Yabukita, with a strong vegetal character underlaid by roasted chestnut and brown sugar notes. Its full body and moderate astringency pair beautifully with the region's signature 'Sayama hi-ire' — a heavier roasting process that transforms the leaf into a deeply aromatic, toasty tea with caramel sweetness. Accounting for approximately 3% of Japan's tea acreage, Sayamakaori is one of the most commercially significant cultivars outside the Yabukita family.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
thick
Finish
medium
Clarity
deep
Aroma Timeline
Recommended Brewing
Temperature
70°C
Water
70ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
The first steep extracts the deepest umami at a lower temperature. For subsequent steeps, you can raise the temperature slightly to bring out more astringency and body. Always pour out every last drop to avoid over-steeping the leaves.
Brewing Timer
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