About this tea
It’s grown from Saemidori, a cultivar that only thrives in the warm south of Japan, which is exactly where this farm sits. Saemidori is sought out for two things: natural sweetness and unusually low astringency. Under the farm’s two layers of shade, in near darkness for the final two weeks before the single spring harvest, both qualities intensify. The brewed cup is a deep, vivid green, dense with umami, and sweet without anything added to it.
This is the tea for the people and moments that deserve it. It rewards care: water rested to 60 degrees, a small pot, a slow pour to the last drop. Then steep the same leaves again, because leaf like this doesn’t give everything on the first infusion.
