It’s main benefits are a high yield at harvest (more than Yabukita), resistance to cold, and ease of cultivation.
All about Sayamakaori
Sayamakaori was selected from seeds resulting from natural crossing of Yabukita tea plants.
The selection was conducted in the Saitama Prefecture Tea Experimental Station in 1958, and it was registered as tea cultivar #31 in 1971, meant for sencha production.
Its leaves are similar to Yabukita, oval shaped but slightly bigger and thicker.
This cultivar is harvested 2 to 3 days earlier than Yabukita, and has a rich aroma and flavor.
However, you must take care when brewing it in green tea form because it can easily become too astringent.
While not particularly resistant to diseases, Sayamakaori is a good alternative to Yabukita, especially in the northern regions of Japan where the weather is colder.