The Sayamamidori cultivar is one of the earliest registered green tea cultivars. It was registered in 1953 under the cultivar registration system, as entry number 5. It was developed as a species especially suited for the manufacturing of Sencha and Gyokuro from a local native Uji tea bush. It is especially resistant against cold and frost and has a large yield.
Judging from this tea it is safe to say that the tea bush produces a delicious fragrance when withered and makes it a suitable varietal for the manufacturing of oolong. A light roasting of the same tea enhances not only the aroma, but also the traits of the cultivar as a fresh green tea.
Technicalities
・Origin: Gokase, Miyazaki, Japan (single estate).
・Farmer: Yōichi Kōrogi.
・Cultivar: Sayamamidori cultivar.
・Harvest: Summer, 2020.
・Type: Oolong / loose leaf.
Brewing Suggestion
・Water amount：200cc
・Amount of tea ：3~4g
・Water temperature：98℃
・Steep duration：40 sec.
Suggested no. of infusions: [3]
A hotter temperature better extracts the tea’s delicious aromas. Begin with a shorter infusion for the first brew, and gradually increase the steeping duration for successive brews.
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