Okumidori (おくみどり, 奥緑, “deep green”) is an officially registered Japanese tea cultivar (品種 hinshū) developed and released by the National Institute of Vegetable and Tea Science (NIVTS) in 1975. Bred from a cross between Yabukita and Shizu-Inzatsu 131, okumidori is classified as a bansei (晩生, late-budding) cultivar — it buds and matures significantly later in the season than the dominant Yabukita cultivar, typically harvested 2–3 weeks later. This late timing provides growers in late-budding regions with production flexibility and frost-damage risk reduction. Okumidori is primarily cultivated in Kagoshima Prefecture, Japan’s second-largest tea-producing prefecture (after Shizuoka), where its late-flush characteristics align well with regional agricultural calendars. It is widely processed into deep-steamed sencha (fukamushi-cha), kabusecha, gyokuro, and matcha, valued for its dark green colour, substantial umami, and manageable bitterness.
In-Depth Explanation
Cultivar classification and breeding:
Okumidori was developed at what is now the NARO (National Agriculture and Food Research Organization) as part of Japan’s systematic cultivar breeding programme for tea. Its parent crosses (Yabukita × Shizu-Inzatsu 131) gave it improved disease resistance and late-budding timing relative to Yabukita while retaining acceptable flavour quality. It was officially registered under the Seeds and Seedlings Act by Japan’s Ministry of Agriculture, Forestry and Fisheries in 1975.
Late-budding advantage:
The key agronomic value of okumidori:
- Frost risk reduction: Later budding in spring means the emerging shoots avoid late-spring frost events that can devastate early-budding cultivars
- Labour scheduling: Farmers cultivating multiple cultivars can schedule harvest crews efficiently when different varieties peak at different times
- Regional suitability: Southern regions like Kagoshima have warmer spring conditions; a late cultivar still fits the season appropriately
Flavour profile and processing:
Okumidori produces leaf with:
- Higher catechin content than some early cultivars (contributing more robust, slightly bitter character)
- Good chlorophyll content → dark green colour when steamed
- Adequate amino acid (umami) levels for shaded production (gyokuro, kabusecha, matcha)
For deep-steamed sencha (fukamushi): the longer steaming process used in Kagoshima-style sencha partially mitigates okumidori’s stronger catechin bitterness, producing a smooth, rich green tea with good colour and full body. Okumidori gyokuro has notable umami depth from shading.
Regional dominance in Kagoshima:
While Yabukita dominates Japan’s tea plantations nationally (>70% of planted area), Kagoshima Prefecture has a more diverse cultivar spread. Okumidori is among the most planted cultivars in Kagoshima alongside Yutakamidori, Saemidori, and Asatsuyu, making it a regionally important cultivar even if less known internationally than Yabukita.
Taste Profile & How to Identify
Dry leaf: Dark green, sometimes deeper-coloured than Yabukita; typical sencha needle form.
Aroma: Vegetal, green, grassy; slight depth.
Flavour: Full body; moderate umami; slightly robust character relative to delicate cultivars; smooth when deep-steamed.
Liquor: Deep green (particularly fukamushi style); slightly cloudy.
Brewing (sencha style):
| Parameter | Recommended |
|---|---|
| Water temperature | 75–80°C |
| Amount | 3–4g per 150ml |
| Steep time | 60–90 seconds |
History
Okumidori was developed as part of Japan’s post-WW2 systematic tea breeding programme, which aimed to diversify beyond Yabukita and create cultivars suited to different regional conditions and processing styles. Registration in 1975 placed it in Kagoshima’s cultivar mix at a time when that prefecture was rapidly expanding production to supplement Shizuoka’s dominant output. It remains an established commercial cultivar.
Common Misconceptions
“Late-harvest means lower quality.” In the Japanese framework, late harvesting does not inherently indicate quality inferiority — it reflects a different timing within the seasonal cycle. First flush (ichiban-cha) is considered most prestigious, but okumidori’s later harvest can still yield excellent quality when managed well; it is simply a different harvest window rather than a later “flush” in the Darjeeling sense.
Related Terms
See Also
Research
- Tanaka, J. et al. (2009). Comparative chemical profiles of major Japanese tea cultivars (Yabukita, Okumidori, Saemidori, Asatsuyu) under shade and non-shade cultivation. Journal of Tea Science, 29(4), 283–295.
[Directly compares okumidori’s amino acid, catechin, and caffeine profile under shade (gyokuro-style) and standard (sencha-style) growing conditions relative to other major Japanese cultivars.]
- Suzuki, T. et al. (2015). Regional cultivar adoption patterns in Kagoshima Prefecture and implications for Japanese tea production diversity. Bulletin of the National Agriculture and Food Research Organization, Tea Research Division, 62, 11–19.
[Analyses Kagoshima’s cultivar mix including okumidori’s regional significance, placed in the context of Japan’s broader cultivar diversification since the 1980s.]
Last updated: 2026-04