Saemidori means "clear green" and is a cross between the Yabukita and Asatsuyu cultivars. It is used to make gyokuro and is native to Kagoshima, Japan. This Saemidori is a fukamushi sencha with a light green color, fresh vegetal aroma, and a fresh taste with an initial note of endive. There is increased sweetness and deeper umami in the second infusion.