Okumidori is a cultivar (variety) of Japanese green tea plant that is often used to produce high-quality matcha.
Characteristics
- Developed in 1974 by crossing Yabukita with a Chinese variety
- Known for its sweet, mellow flavor
- Produces a vibrant green color
- Lower astringency compared to other cultivars
- Rich umami taste with natural sweetness
Growing Region
Primarily cultivated in the Kyoto and Shizuoka regions of Japan, areas renowned for premium tea production.
Usage
Okumidori leaves are shade-grown (like all matcha), harvested, steamed, dried, and stone-ground into matcha powder. The resulting matcha is prized for its balanced flavor profile and is often used in ceremonial grade matcha.
Note
The cultivar name indicates the genetic variety of the tea plant, similar to how coffee beans or wine grapes have different varietals with distinct flavor profiles.