Tea Cultivar · Camellia sinensis var. sinensis
Okumidori
- Origin
- Japan - Shizuoka
- Registered
- 1974
- Primary use
- matcha, tencha, sencha
Overview
Okumidori is a late-budding sinensis cultivar bred from Yabukita and a Shizuoka native selection (Shizuoka 16), registered in 1974. It has become one of the most important matcha cultivars in Japan, especially in Uji, where its deep green color and clean umami make it a frequent component of ceremonial-grade tencha blends alongside Asahi, Samidori, and Goko.
Characteristics
Vigorous, upright, with broad dark-green leaves and excellent shade tolerance. As its name ('late green') suggests, it buds 5 to 7 days later than Yabukita, which spreads frost risk for growers cultivating multiple cultivars. The leaves hold chlorophyll well under shading, producing the intensely jade-colored tencha that grinds into vivid matcha. It is also resistant to several common leaf diseases, which has helped its steady expansion in Kyoto and Aichi.
Flavor profile
Okumidori matcha is rich, full-bodied, and creamy, with a darker, more savory profile than Saemidori - think kombu broth, toasted nori, and steamed greens, with a smooth umami sweetness and minimal bitterness when properly shaded. As sencha it is rounder and less assertive than Yabukita, often used in blends to add depth and color.
Where it grows
Kyoto (Uji) · Aichi (Nishio) · Shizuoka · Kagoshima