FANTASTIC FUJI | Saemidori

Feature offering in our JUNE 5 STEAMED TEA CLUB subscription service.  Landing at the tea bar on May 18.

Tasting notes:  spring asparagus, raw almonds, baby bok choi

We chose this super vibrant tea and it's Tsuyu HIkari sibling because they are excellent expressions of the terroir on the foothils of Mt. Fuji. You will notice hard to describe in words 'green' note in these teas that can only be found in Shizuoka.

Origin:  Yaizu, Shizuoka, Japan

GPS:  34.8ºN 138.2ºE

Cultivar:  saemidori (さえみどり) is a vibrant cultivar used often for sencha and sometimes for gyokuro and matcha.  It is the offspring of Asatsuyu (with rich umami and low yields) and Yabukita (the most popular cultivar in Japan).

Harvest:  3rd week of April 2025

Process:  Fukamushi

Fukamushi (深蒸し) refers to a deep-steaming method used in Japanese green tea processing, particularly sencha. The term combines 深 (fuka, "deep") and 蒸し (mushi, "steaming"). Compared to standard steaming, fukamushi involves steaming the tea leaves 2–3 times longer, resulting in finer leaf particles, a vibrant green infusion, a rich, mellow flavor with reduced bitterness, and a characteristically cloudy liquor. 

Grower:  Maruo San

Producer:  Tatara San

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Brewing Guide (Traditional)

Tea:  4g

Water:  220ml @ 60ºC 

Time:  60" (1st steep); 35" (2nd); 45" (3rd)

Brewing Guide (Ice Brew)

Tea:  5g

Crushed Ice + Water:  200ml

Stir consistently for 3 minutes, strain and serve.   You may repeat this process 2-3 times.

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