Introduction
Saemidori (さえみどり), or “Mountain Breath,” is a premium Gyokuro cultivar that embodies balance and elegance. Known for its vibrant green liquor and gentle, refined flavor, it is a favorite among tea enthusiasts seeking a high-quality Gyokuro experience. Originally bred for Sencha, this early-budding cultivar has earned a strong reputation for producing exceptional teas, particularly in the warmer climates of southern Japan.
The Origins and History of Saemidori
Saemidori, meaning “clear green,” was developed in 1969 by crossing the Yabukita and Asatsuyu cultivars. Registered in 1990 as cultivar #40, it was created to combine the best traits of its parent cultivars: the vibrant color and sweetness of Asatsuyu with the hardiness and yield of Yabukita.
Primarily grown in Kyushu, particularly Kagoshima prefecture, Saemidori thrives in warm climates but is susceptible to frost and strong winds. These challenges require careful cultivation practices to ensure optimal growth and flavor.
Flavor Profile and Brewing Tips
Mountain Breath delights the palate with its light, floral sweetness and velvety texture. The higher amino acid content lends a smooth umami finish, while its minimal bitterness makes it highly accessible.
To brew Saemidori Gyokuro:
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Use 5 grams of tea leaves for 150 ml of water.
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Brew at 55–60°C (131–140°F) for 30 - 40 seconds. You can re-brew it 2 times at same temperature but 20 seconds each time.
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Enjoy its clear green liquor and delicate aroma.
Why Choose Saemidori?
Mountain Breath offers a gentle yet sophisticated tea experience. Its vibrant color and balanced flavor profile make it ideal for moments of quiet reflection or pairing with light desserts. For those new to Gyokuro, Saemidori is an excellent introduction to the world of premium Japanese tea.