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Okumidori (おくみどり) is a rare and esteemed Japanese tea cultivar , originally registered in 1974. It was developed by crossing Yabukita (やぶきた), Japan’s most common cultivar, with a zairai strain, aiming to produce a variety that carries deeper color and smoother taste.
Now, Okumidori is often reserved for premium matcha production. Its leaves boast a remarkable deep emerald hue, Kyozen Matcha attributed to careful shaded with Tanakake Hifuku (棚掛被覆) and ideal growing conditions. This shading technique boosts chlorophyll and amino acid (L-theanine) content, resulting in a richer umami and sweetness. Compared to many cultivars, Okumidori naturally has lower catechins, reducing bitterness and astringency.
When whisked (using a 茶筅 chasen), Okumidori matcha foams up easily, creating a fine, dense layer of bubbles. This creamy foam enhances the experience, almost resembling a matcha latte without adding milk or sugar. It makes for an elegant bowl of usucha (薄茶 - thin tea) or a luxuriously thick koicha (濃茶 - thick tea).
Japan’s 5% Legacy of Luxurious Matcha
Cultivating Okumidori requires precise climate and meticulous shading schedules. It matures later in the season, making the tender new shoots vulnerable to late frosts, demanding extra care and skilled hands during harvest. Despite its appealing traits, only about 5% of Japan’s total tea fields grow Okumidori, underscoring its rarity and prestige.
Cherished by tea masters and enthusiasts alike, Okumidori continues to symbolize the refined art of Japanese tea, delivering a taste that is sweet, softly creamy, and elegantly balanced, with a lingering umami that embodies the heart of matcha culture.
