This sencha from Susumuya has been our go to fukamushi throughout the year, offering a punchy taste with some interesting top notes.
As a hybrid produced from Asatsuyu and Yabukita, the Saemidori cultivar falls somewhere in between the perfect balance of Yabukita, and the gyokuro-esque umami of Asatsuyu.
4g/100ml | 60s | 70-80°C
2nd: 0s*, 80°C |3rd: 60s, 80°C
*as short as possible.
Second steeping has less sweetness and top notes, with the vegetal umami being at the forefront. Compared to the first infusion, there was mild astringency, and a touch of bitterness.