Okumidori is a celebrated Japanese tea cultivar, highly prized for its vibrant color, low astringency, and well-balanced flavor. It is a versatile cultivar used for high-quality sencha, gyokuro, and especially ceremonial-grade matcha.
History and Origin
- Breeder: National Institute of Vegetable and Tea Science (Kanaya, Shizuoka)
- Parentage: A cross between Yabukita and Shizuoka Zairai No. 16.
- Registered: 1974 (as Tea Cultivar No. 32)
The name "Okumidori" (おくみどり) translates to "late green," which refers to its late budding and the deep green color of its leaves and the tea it produces. Though developed in the 1970s, its popularity grew significantly in the 1990s as demand for diverse, high-quality tea cultivars increased.
Cultivation Characteristics
- Late Budding: Okumidori is a late-sprouting cultivar, typically harvested 6-8 days after Yabukita. This allows for a more distributed harvesting schedule for farmers.
- High Yield: It is a vigorous and high-yielding plant, often producing more leaf than the Yabukita cultivar.
- Cold Resistance: It has strong resistance to cold and frost, making it suitable for cultivation in nearly all of Japan's tea-growing regions.
- Appearance: The plant has an upright shape with dark green, elliptical leaves.
Flavor Profile of Okumidori Matcha
Okumidori is renowned for producing an exceptionally smooth and pleasant matcha with a beautiful color.
- Aroma: A clean, refreshing aroma of fresh green leaves.
- Taste: A harmonious balance of rich, creamy umami and a distinct sweetness, with very little bitterness or astringency. Some tasting notes include hints of walnut and a light floral finish.
- Color: Produces a stunning, deep emerald green matcha. This vibrant color is one of its most sought-after characteristics.
- Mouthfeel: Velvety and smooth with a clean, invigorating finish.
Use in Matcha Production
Okumidori is a favorite among matcha producers for creating high-quality ceremonial grades.
- As a Single-Origin: Its well-rounded and pleasant flavor makes it an excellent choice for single-origin or single-cultivar ceremonial matcha. It offers a complete, satisfying taste experience on its own.
- As a Blend: Its beautiful color and low astringency make it a valuable component in blends. It can be used to enhance the color and add sweetness to a blend without introducing bitterness.
- For Koicha and Usucha: The cultivar's inherent sweetness and lack of bitterness make it suitable for both thick tea (koicha) and thin tea (usucha).
Summary
The Okumidori cultivar is a star in the world of premium matcha. Its combination of a stunning green color, creamy umami, natural sweetness, and lack of bitterness makes it a perfect choice for high-quality ceremonial matcha that can be enjoyed by both novices and connoisseurs alike.