Sae Midori – sometimes referred to as SM – is a deep steamed sencha offered by O-Cha.com.
Sae Midori is grown in Kagoshima prefecture at the southern tip of Japan. It is considered to be one of O-Cha.com’s finest deep steamed offerings (along with Miyabi and Yutaka Midori). Out of the three, SM is the easiest to brew, and the sweetest.
The dark green leaves vary in shape, but in general, they are small and crumbly. The aroma of SM is strong, sweet, and grassy.
Brewing Sae Midori
SM is an easy sencha to brew. For this reason, the brewing parameters are not strict.
Nonetheless, I found the best result by using 4.3g of leaf (roughly 1 tbsp) per 125ml, and a brewing temperature of 76C.
Thoughts and Observations of SM
The first sip of Sae Midori reveals a refreshing taste that is sweet and grassy. With very little astringency, the tea has a nicely balanced flavour. The aroma carries the grassy notes, as well as vegetal subtleties that are reminiscent of the ocean.
The colour of the liquid is a beautiful deep green. In fact, the second infusion is so incredibly green and cloudy that it begins to rival matcha for colour.
Brewing the second infusion at 76C (169F) for 15 seconds yields good results. The second steeping is an incredibly cloudy brew, which will delight the eyes as much as the taste buds.
Brew the third infusion for 30 seconds, and the fourth for 1 minute. Increase the temperature by 5 degrees each time.
Wrapping it Up
Sae Midori is a compelling sencha offered by O-Cha.com. Along with Yutaka Midori and Miyabi, SM is a must for all lovers of fukamushi sencha. With a reputation of being easy to brew, Sae Midori is also a great choice for beginners who are looking to try a heavy-weight sencha.