In the south of the Japanese archipelago, the Kagoshima region combines sun and volcano to produce unique teas. Here, the fields undulate in the warm wind, sheltering a precious cultivar, Saemidori, which avoids the cold; a minority compared to the giant Yabukita, its singularity stands out among the best vintages. Its refined profile echoes the generous nature of the volcanic terroir.
Cultivating Saemidori in the shadow of Sakurajima means interacting with the forces of nature every day. The ashes of the volcano fertilize the soil, bringing minerals and structure to the leaves. Kagoshima, a pioneer of spring harvests, often offers the country's first shinchas: powerful, distinctive teas, nourished by the island's energy.
Saemidori, born from a daring marriage between two historical cultivars, has brought a breath of fresh air to Japan since the 1990s. Its brilliant color, enveloping sweetness, and fruity notes intrigue palates and captivate minds in search of rarity. Each cup also reveals a powerful concentration of umami, the most pronounced of Japanese green teas.
Umami is the cornerstone of Kagoshima sencha: this deep, savory taste, dubbed "the fifth flavor," radiates brightly thanks to the combination of a volcanic terroir rich in minerals and carefully controlled steaming. From the first sip, the cup reveals sweetness, roundness, and length, with a subtle balance between vegetal flavor and suppleness. This powerful umami distinguishes Kagoshima sencha, offering a remarkable taste experience.
Today, Kagoshima asserts itself as a jewel of Japanese tea: its vast plains rub shoulders with the misty peaks of Kirishima where innovation and tradition meet. Here, the hand of man sublimates volcanic power and composes a unique mosaic of textures, colors, and aromas. It is in the heart of this vibrant setting, in this unique light, that Betjeman & Barton has selected this magnificent tea: an expression of audacity, refinement, and energy, from an exceptional terroir that reaches the heights of Japanese elegance.
