MIE0001 "SAEAKARI" (40g)
Sweet corn before the first sip. Then the umami arrives — broad, slow, filling the whole mouth at once.
Marushige Shimizu Tea Factory in Suizawa, Mie specialises in kabuse-cha, and Saeakari is their most expressive cultivar. Covering the leaves for two weeks concentrates umami in a way that feels less like a note and more like a wave. The corn sweetness is not a trace — it is the first thing you smell, with hints of green soybean and faint Muscat in the finish. Almost no astringency.
Brew at 50-60°C, slowly, as you would Gyokuro. The umami opens gradually. Cold brew works just as well — the sweetness intensifies and the finish lengthens.
| Brew Temperature | 60°C |
|---|---|
| Brew Time | 2min |
| Tea Amount | 4.0g |
| Water Amount | 120ml |
Recipe
Point
Mr. Shimizu's "Saeakari" has outstandingly rich umami and sweetness, so it is recommended to brew it slowly at around 60 degrees Celsius.
If you don't have a temperature-controlled electric kettle or thermometer, use the following method to cool the water.
- Boil water and transfer to a teacup once.
- Wait for 2 minutes to allow the temperature to drop to around 80 degrees.
*The temperature drop will vary depending on the shape and material of the teacup.
How to Brew
- Prepare the water at 80 degrees Celsius.
- Put the tea leaves in the teapot and pour the hot water.
- After 60 seconds, pour the water into the teapot, shaking it slightly.
- The last drop from the teapot is a superb drop of tea, rich in the flavor of the tea leaves. Pour every last drop of tea gently.
Reference
| Tea Type | Sencha |
|---|---|
| Cultivar | SAEAKARI |
| Origin | Mie |
| Cultivation Method | Covered |
| Caffeine Level | Medium |
| Caffeine per Cup | 30mg |
| Net Weight | 40g |
| Cold Brew | Yes |
| Country of Origin | Japan |
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We still remember the impression of the first sip of Mr.Shimizu’s Saeakari. Umami surged in the mouth like a tsunami. Very little astringency and bitterness, and a sweet corn-nutty-like aroma rise softly. When brewed at 60℃, the rich umami is like gyokuro. Very rare to find a green tea with such strong umami.
Mie Prefecture is one of the biggest kabuse-cha producing areas. Mr.Shimizu in Suizawa, Mie mainly cultivates kabuse-cha. Kabuse-cha is a tea with strong umami, strengthened by covering the tea leaves just before harvesting with a shade for a week or two to block out the sunlight.
Mr.Shimizu has been paying attention to the single-origin tea from early on, which is rare in Suizawa. They cultivate and finish all the processes of such varieties as Saemidori and Tsuyuhikari that are suitable for kabuse-cha by themselves. From those tea cultivars, we chose “Saeakari” that we were most impressed by. Hope you enjoy its amazing tender umami and sweetness at a low temperature.
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