Saemidori | さえみどり

Brewing Instructions

Hot Brew
Tea / Water Ratio: 3g / 100ml
Temperature: 176°F (80°C)
Steeping Time: 1.5 minutes
Pouring 80°C water into a kyusu naturally lowers the temperature to around 70°C — ideal for bringing out sweetness and umami.

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What Is Saemidori?

Saemidori (さえみどり) is a Japanese green tea cultivar known for its exceptional sweetness and mild, approachable character. The name means “vivid green,” reflecting the bright colour of its liquor. It was developed by crossing two prized cultivars — Yabukita and Asatsuyu — combining Yabukita’s reliability with Asatsuyu’s natural sweetness.

Among Japanese tea cultivars, Saemidori stands out for its low astringency and gentle, creamy mouthfeel. It’s one of the easiest Japanese green teas to enjoy, even for people who are new to sencha. Its cultivation area in Japan has been growing steadily, driven by demand for its quality and flavour.

Saemidori vs Yabukita — What’s the Difference?

Yabukita is the most widely grown cultivar in Japan, accounting for about 70% of all tea fields. It’s well-balanced and reliable, with a classic green tea flavour. Saemidori, by contrast, leans toward sweetness and softness. Where Yabukita can have a pleasant sharpness, Saemidori is rounder and more forgiving — less likely to turn bitter even if over-brewed slightly.

If you enjoy the bold, structured taste of Yabukita, Saemidori offers a gentler alternative. If you find some green teas too bitter or astringent, Saemidori is a great place to start.

What Does Deep-Steamed (Fukamushi) Mean?

Japanese green tea is steamed shortly after harvest to stop oxidation. “Deep-steamed” (fukamushi) means the leaves are steamed longer than usual — typically 60–120 seconds compared to 30–40 seconds for regular steaming. This breaks down the leaf structure, producing a richer, more full-bodied cup with a naturally sweeter taste and less astringency.

Deep-steamed teas tend to produce a slightly cloudy, vibrant green liquor — a sign of the fine leaf particles that give the tea its rich body and flavour. Kagoshima, where this tea comes from, is one of Japan’s leading regions for deep-steamed sencha.

How to Brew Saemidori Sencha

Use 4 g of tea per 100 ml of water at 70–80°C (158–176°F). Steep for 1–1.5 minutes. Lower temperatures bring out more sweetness, while slightly higher temperatures add a pleasant vegetal depth.

This tea is forgiving — even if your water is a little too hot or you steep a bit too long, Saemidori stays mild and smooth. Good for 2–3 steepings, with the second steep often being the sweetest.

Caffeine in Saemidori Sencha

Like most Japanese green teas, Saemidori sencha contains moderate caffeine — roughly 30–50 mg per cup, depending on water temperature and steeping time. This is less than a cup of coffee but enough for a gentle, sustained energy boost without jitters.