What is Sayama Kaori (さやまかおり)?

A true tea-lover is always excited to try something new, try something that is going to blow his or her mind the minute the first sip of the tea touches the mouth. Sayama Kaori can have the same effect on people and that is why it is considered to be one of the most high-quality Japanese teas. In this blog, we will learn more about Sayama Kaori and what it tastes like.

What is Sayama Kaori?

Sayama Kaori is a Japanese tea cultivar that means “fragrance of Sayama” and the fragrance of this cultivar is what distinguishes it from the rest of the cultivars. Sayama Kaori has graced us with its presence since 1971 and it is developed by crossing a variety of cultivars with one another. The primary place of Sayama Kaori’s production is Ryogochi which is among the most well-known Shizuoka tea appellations.

As of now, the Sayama Kaori is quite famous around the regions of Japan and many scientists believe that it’s going to make its mark in the outside world as well. Within Japan, this tea cultivar is being cultivated widely, making up for 2% of the cultivated area and this is not as little as it seems to be. It is just about time that this 2% figure is going to touch double figures within Japan.

History of Sayama Kaori

The tea region of Sayama Kaori is known as Sayama and that is how the cultivar got its name. Sayama tea region is a small area of Northwestern Tokyo and it encompasses the Saitama prefecture. The Sayama Kaori was mainly developed by crossing a wide range of Yabukita tea plants in the Saitama Prefecture Tea Experimental Station in 1958. The best outcome of this crossover got registered as tea cultivar no. 31 and spread through the continents of Japan in 1971 as Sayama Kaori. The tea cultivar was mainly meant for sencha production.

As evident from the land of cultivation, Sayama Kaori is quite popular but it hasn’t reached the popularity attained by Yabukita, though Yabukita is the parent cultivar of Sayama. However, efforts have been put in place to let the Sayama Kaori attain the same popularity as the Yabukita in the upcoming years.

Characteristics of Sayama Midori

Sayama Kaori is a robust cultivar and it is particularly known for its high production. The tea cultivar offers a high yield at harvest which is calculated to be more than Yabukita in some instances. The tea cultivar generally comprises heavy buds with leaves that are quite similar in shape to that of the parent cultivar. However, these over-shaped leaves are somewhat bigger and thicker than the leaves of Yabukita.

The harvesting process of Sayama Midori occurs mid-season and the cultivar is harvested 2-3 days prior to Yabukita. Sayama Kaori offers strong resistance to cold and because of this reason, the tea cultivar can be efficiently cultivated in the Northern regions of Japan such as around the Okitsu River.

The cooler climate of the Northern regions of Japan coupled with the lesser daylight hours provides optimum conditions to grow balanced, rich in taste, and bright Sayama Kaori tea cultivar. Other than that, it has also been found that Yabukita doesn’t grow in cooler regions as efficiently as it does in the hotter environment. Thus, Sayama Kaori proves to be a good alternative to take on the legacy of the parent cultivar in cooler regions.

Due to the presence of a large number of catechins, Sayama Kaori can also be made into black tea and offers a wide range of health benefits.

What does Sayama Kaori taste like?

When one walks through a garden, the fragrance of the grass and flowers overwhelms one’s mind and soul. The person keeps craving that refreshing floral fragrance from time to time. How about we tell you that you can go through the same experience all the while sitting in your home?

Sayama Kaori has made it possible. Sayama Kaori is a Japanese tea that has a rich aroma and grassy flavor. It contains notes of ponderosa pine and pea shoots with a tinge of pumpkin seeds flavor. The combination might sound strange to a human ear but this flavor is something that will leave you astounded.

However, the tea is also astringent but its level can be optimized and balanced. You will have to pay more attention to the brewing process of this cultivar because if you brew it for more than the required time, it can become quite astringent. A little effort for the perfect cup of tea wouldn’t be a problem, would it?

Conclusion

It is evident that Sayama Kaori is one of the most esteemed Japanese tea cultivars, and it produces the most high-quality and flavorsome green tea. Sayama Kaori has made its way into the hearts of the Japanese people, and it’s now ready to take its toll on people all around the world.

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