Derived from the crossbreeding of Yabukita and Shizuoka Zairai 16, Okumidori, meaning "late green" (奥緑), has become a beloved cultivar for matcha production. Originally intended for sencha, this late-budding tea plant has extended its range to include shaded teas like tencha and gyokuro. Despite its origin in Shizuoka Prefecture, it has gained popularity in Kyoto Prefecture, accounting for 3% of Japanese tea, a significant portion considering Yabukita represents 73%.
Okumidori features elliptical leaves, slightly smaller than Yabukita, and a late harvesting period, offering resilience against early spring frosts. This characteristic also enables farmers to manage larger fields and diverse cultivars that sprout at different times. Harvest yields match Yabukita, and both share similar flavor profiles, often blended together. Single estate and single cultivar teas are on the rise, offering a unique flavor and aroma experience, similar to single vineyard wines.
With rich, savory notes and a delicate balance of sweetness and umami, Okumidori provides an exquisite tea experience. Its jade-green hue and refreshing complexity make it a delightful choice. Beyond traditional tea cups, Okumidori is ideal for making Japanese wagashi and pairs perfectly with matcha lattes or as usucha (thin tea) with hints of macadamia and sweet green peas.
Our Okumidori matcha is shaded using the chokusetsu hifuku method (直接被覆), an efficient and common technique, delivering a remarkable cup of matcha. Explore the versatility and excellence of Okumidori tea with INUCHA.
