Sayamakaori Tea Cultivar

Sayamakaori is a Japanese tea cultivar selected in Saitama from naturally crossed Yabukita seedlings and registered in 1971. It grows vigorously, yields well, and tolerates cold conditions. Tea made from its leaves has a rich aroma and robust flavor, while its relatively high catechin levels may produce pronounced astringency under certain brewing conditions.

The name Sayamakaori refers to the Sayama tea region, which spans Saitama and northwestern Tokyo. The cultivar itself was selected in Saitama from naturally crossed Yabukita seedlings. Its regional identity accompanies practical traits such as vigorous growth, good yields, and cold tolerance, as well as a rich aroma and robust flavor in the brewed tea.

Yes. Sayamakaori tolerates cold conditions and is useful in northern tea areas. It also grows vigorously and yields well, giving it several cultivation traits suited to those locations. The cultivar’s leaves produce tea with a rich aroma and robust flavor, though brewing too hot or too long can bring out pronounced astringency.

Sayamakaori tea is characterized by a rich aroma and robust flavor. It can also develop pronounced astringency because the leaves have relatively high catechin levels, particularly when brewed too hot or for too long. Its sensory strength accompanies the cultivar’s vigorous growth, good yield, and ability to tolerate cold conditions.

Sayamakaori has relatively high catechin levels, which can create pronounced astringency if the tea is brewed too hot or allowed to brew too long. Adjusting those brewing conditions addresses the specific cause identified for excessive astringency. The cultivar otherwise produces a rich aroma and robust flavor that define its characteristic tea profile.