Sayamakaori

Overview

Sayamakaori is a cold-hardy cultivar selected from Yabukita open-pollinated seedlings at the Saitama Tea Experiment Station and registered in 1971. It is the signature cultivar of Sayama tea in Saitama Prefecture, the northernmost major tea-growing region in Japan, where its hardiness and bold flavor are particularly suited to the long winters and the region's deep-steaming, deep-roasting tradition.

Characteristics

A medium-leafed sinensis with strong cold tolerance and an upright, vigorous habit. It buds slightly earlier than Yabukita and yields well in northern conditions where many cultivars struggle. The leaves are somewhat thicker than Yabukita's, which suits the prolonged steaming and final firing characteristic of Sayama-style processing (sayama-bi).

Flavor profile

Bold, aromatic, and slightly astringent, with a distinctive nutty-roasted top note that Sayama producers amplify through their finishing fire. Less umami-driven than southern cultivars, more assertive and brisk, with a long warming finish. It is the backbone of the regional saying 'Color is Shizuoka, fragrance is Uji, but for taste - Sayama.'

Where it grows

Saitama (Sayama) · Tokyo · Ibaraki

Teas made from Sayamakaori

• Sencha

  Green Tea · Japan

• Bancha

  Green Tea · Japan