In the south of the Japanese archipelago, the Kagoshima region combines sun and volcanoes to give rise to unique teas. Here, the fields ripple in the warm breeze, sheltering a precious cultivar, Saemidori, which is resistant to the cold; though less common than the giant Yabukita, its singularity stands out among the finest teas. Its delicate profile reflects the generous nature of the volcanic terroir.
Cultivating Saemidori in the shadow of Sakurajima is a daily dialogue with the forces of nature. The volcano's ash fertilizes the soil, providing minerals and structure to the leaves. Kagoshima, a pioneer of spring harvests, often yields the country's first shinchas: powerful, distinctive teas, imbued with the island's energy.
Saemidori, born from a bold cross between two historic cultivars, has been bringing a breath of fresh air to Japan since the 1990s. Its vibrant color, enveloping sweetness, and fruity notes intrigue palates and captivate those seeking rarity. Each cup also reveals a powerful concentration of umami, the most pronounced of all Japanese green teas.
Umami is the cornerstone of Kagoshima sencha: this deep and savory taste, nicknamed "the fifth taste," shines through thanks to the combination of mineral-rich volcanic soil and carefully controlled steaming. From the first sip, the cup reveals sweetness, roundness, and length, with a subtle balance between vegetal flavor and smoothness. This powerful umami distinguishes Kagoshima sencha, offering a remarkable tasting experience.
Today, Kagoshima stands out as a jewel of Japanese tea: its vast plains meet the misty peaks of Kirishima, where innovation and tradition converge. Here, human hands elevate volcanic power, creating a unique mosaic of textures, colors, and aromas. It is in the heart of this vibrant setting, bathed in this singular light, that Betjeman & Barton has selected this magnificent tea: an expression of boldness, refinement, and energy, born from an exceptional terroir that embodies the pinnacle of Japanese elegance.
