Okumidori Tea: A Late-Maturity Cultivar with Excellent Quality

Okumidori tea is a late-maturity cultivar that is known for its high yield and excellent quality. This cultivar has a sprouting period that starts 11 days later than the Yabukita cultivar, and a leaf picking period that begins 8 days later than Yabukita. The sprouts of Okumidori harden slowly and grow well, resulting in a superior quality tea that is easy on the eyes, has a translucent appearance, and a dark green color and luster. The flavor of Okumidori tea is refreshing and clean, although it does not have a particularly unique taste profile.

Notes on Cultivation of Okumidori Tea

The Okumidori tree is robust and has an upright shape, making it suitable for cultivation in mountainous areas and frost-prone regions. This cultivar is resistant to cold temperatures, making it a good choice for areas with low temperatures. However, it is vulnerable to anthrax and requires control in areas where this disease is prevalent. Other than this, Okumidori tea is not known to be affected by any significant pests.

Processing of Okumidori Tea

Processing Okumidori tea is relatively easy compared to other cultivars. If the leaves are picked too late in the season, the stems may become more prominent, affecting the tea’s overall quality. By taking advantage of the fresh aroma, one can bring out the fine characteristics of this cultivar during processing.

Dissemination and Land Suitability for Cultivation of Okumidori Tea

Although not a recommended cultivar within Shizuoka Prefecture, Okumidori tea is still grown on 35.0 ha of land within the prefecture. Other prefectures have also begun to cultivate this tea due to its unique characteristics. In Kyoto and Mie Prefectures, the Sencha and Kabuse tea production areas have combined medium-maturity Yabukita cultivars with late-maturity Okumidori cultivars to extend the harvesting period and disperse labor, leading to improved quality and management stability since 1999. The cultivation area of Okumidori tea has been growing rapidly in recent years in Mie, Aichi, Fukuoka, Saga, Miyazaki, and Kagoshima prefectures, with the tea being highly regarded for Tencha, a crude tea for matcha, and Gyokuro.


In conclusion, Okumidori tea is a late-maturity cultivar that is known for its excellent quality, ease of cultivation, and processing. By combining it with the Yabukita cultivar, producers can extend the harvesting period and improve the overall quality of their tea. With its growing popularity, Okumidori tea is sure to become a favorite among tea enthusiasts worldwide.

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