Saemidori (さえみどり) is a Japanese green tea cultivar that we like for its rich umami flavor and buzzing physical experience. It is a relatively rare variety, accounting for less than 5% of tea production in Japan.

The result of crossbreeding between the Yabukita (やぶきた) and Asatsuyu (あさつゆ) cultivars, Saemidori is primarily grown in the Uji, Kagoshima, and Shizuoka regions. The name can be translated to "Clear-Green".

Saemidori can be found processed into various forms, including Matcha/Tencha, Sencha, and Gyokuro (such as our Spring Gyokuro). It's distinct flavor is recognizable, regardless of which form the leaves finally take.

Across multiple samples, I have encountered notes of zucchini, roasted corn, steamed peas, acorn squash, and wet grass. It has a thick body, and especially when enjoyed as matcha, a velvety mouthfeel.