NEW Saemidori Kabuse Sencha; 2026 Kansai Tea Competition Awardee; Uji, Kyoto, 50g, 2026 Spring Harvest

Saikoukyuu (Highest Quality) Saemidori Kabuse Sencha, Uji-cha - 2026 Ichibancha (First/Spring Harvest Tea). 
Origin: Uji, Kyoto.                                                                                                                                                                                                                                                          Farmer: Sumimoto Takashi.                                                                                                                                                                                                                                          Cultivar: Saemidori "Clear Green", a cross between Asatsuyu and Yabukita.                                                                                                                                                                At this year's Kansai Tea Competition, Sumimoto Takashi was awarded a first place ranking for this tea and a fourth place overall, and was one of the highest ranked Uji teas in the Sencha category. We've kept this tea in special red and gold packaging with Japanese script noting the inclusion and achievement in this 78th (2026) tea competition.       

This tea infuses to a light green color with a light dashi-like marine aroma. The first infusion is full-bodied, smooth and buttery, loaded with savory umami. Subsequent infusions are balanced with more sweetness emerging, and a light astringent finish like citrus peel. This tea is still smooth and flavorful through four 80ml (2.7oz) infusions, but best enjoyed in small volumes, low temperatures, and a long first steep, much like a fine Gyokuro. 

Uji-cha (Uji Tea) is a protected regional designation established by the Kyoto Tea Industry Association in 2004. Tea must be processed (finished by tea artisans) using the Uji Method in Kyoto Prefecture; but can be grown in Kyoto, or the adjacent prefectures of Nara, Shiga, or Mie. However, preference is given to teas grown and processed in Kyoto Prefecture. Uji has been a leading center of tea production since the 13th Century (800+ years), and has long enjoyed a reputation in Japan for fine teas. Uji teas were commissioned and enjoyed by high-ranking generals, aristocrats, the Buddhist clergy, and even the Shogun throughout the Edo Period. The Uji region is especially known for the shade-grown teas (Kabuse-cha) that lead to the production of Gyokuro and Tencha (the base tea for Matcha.) The Uji Method of tea production has become the standard of tea agriculture and tea finishing throughout much of Japan since it was developed by Soen Nagatani, and Ujitawara tea farmer, in the 18th C. Because of Uji's rich history of tea culture and tea production, Kyoto Prefecture is currently working on getting recognition for the Uji tea region as a UNESCO World Heritage Site.