Saemidori (さえみどり) is a cross between Yabukita and Asatsuyu. It was developed in the 90s. Since Saemidori is not frost resistant, it is mainly cultivated in the south of Kagoshima Prefecture as well as in Kyushu, Shikoku, Kinki and Tokai prefecture. The taste is excellent and due to the very low astringency it is suitable for high quality green tea. The name "Saemidori" means clear green and is derived from the colour of the infusion. Due to the natural tea sweetness is this cultivar often used for Gyokuro and also for Matcha but also widely used for Sencha blends. Since Saemidori is ready for harvest a few days before Yabukita, it is often cultivated in combination with it.