Saitama (Sayama)
Close to the northern limit for commercial tea. The cold thickens the leaf, and a characteristically heavy final firing — sayama-biire — builds a full, strong cup. An old tea-picking song sums the country up: color from Shizuoka, aroma from Uji, and for taste, Sayama.
Land and climate
Hard winters make this difficult ground for the tea plant. The leaf grows thicker in response and stores its compounds more densely. Most growers pick only through the second flush, so yields are low.
How it is made
The heavy final firing known as sayama-biire is the signature, giving a toasty aroma and a thick sweetness. Many growers handle everything from field to sale themselves, so individual character comes through clearly.
Cultivars
- Yabukita
- Sayamakaori
- Fukumidori
What to look for
It rarely reaches large distributors, so you are usually buying direct from a grower or a local merchant. The heavy firing suits people who want density rather than fresh green aroma.