Description ORIGIN & HARVEST TIME Wazuka, Uji, Kyoto, 2025 Japan CHARACTER Ujimidori is a relatively rare Japanese green tea cultivar, grown primarily around Kyoto, especially in the Uji region. It is known for its distinctly sweet and mellow character, with little to no bitterness and only minimal astringency. Rich in umami, yet lighter and less intense than Saemidori or heavily shaded teas, it offers fresh vegetal notes reminiscent of tender leaves and young shoots rather than strong grassy flavours. The liquor is creamy and smooth, with a gentle sweetness, aromas of green peas and melon rind, and a subtle floral fragrance. The shaded cultivation method used for kabusecha gives the tea even more umami, a silky texture, and a long, sweet finish. Organic – bio-grown tea. Offered in its original 50-gram package. DOSAGE & BREWING GUIDELINE A) Traditional way in hohin/kyusu: 5-6 grams 150-180 ml water. According to the Senchado, it can be infused at 70°C, for 1 minutes. Later, by continuously increasing the water temperature, we can brew it 4-5 more times with 5-10 second infusions. B) Modern brewing in a glass mug/pot: 5 grams 300-500 ml water. It can be infused at 70 C°, for 1 minutes, 2-3 times. BENEFITS Refreshing, Mood Enhancing, Stimulating, Sweet, Floral, Creamy, Rich in Umami STRENGTH-CAFF: 7/10
