Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Saemidori

A Green Tea from


76 / 100

Calculated from 1 Rating
Tea type
Green Tea
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Green Tea Leaves
Broth, Grass, Umami, Earth
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Loose Leaf
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Typical Preparation
Use 5 oz / 148 ml of water
Set water temperature to 175 °F / 79 °C
Use 3 g of tea
Steep for 1 min, 30 sec
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2 Tasting Notes View all

“Second Yunomi shincha of 2017. I followed the packet instructions which say to steep at lower temperatures like gyokuro. The resultant tea is very umami-heavy and briny. It has that brothy...” Read full tasting note


The cultivar was first cross-bred in 1969 between asatsuyu, the “natural gyokuro” for its rich umami flavors, and the popular yabukita which balances flavor with great crop yield and resistance to disease. Grown as a kabusecha, you’ll find a rich umami taste with hints of citrusy astringency.

About Yunomi

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