When you choose an Okumidori Matcha, Sencha, or Gyokuro, the name points to a late-harvest Japanese cultivar bred from Yabukita. Its later picking time helps growers spread the harvest work.
What is Okumidori?
Okumidori has strong winter cold tolerance. Bred from Yabukita as the seed parent and Shizuoka Zairai No. 16 as the pollen parent, it was named and registered as Tea Norin No. 32 in June 1974 by Japan’s Ministry of Agriculture and Forestry, as recorded in the breeding report.
Okumidori and Matcha: why this cultivar matters
Matcha is made by grinding Tencha, the shade-grown leaf dried without rolling.
Particle size affects mouthfeel and foam stability when Matcha is whisked, while color is another quality criterion. Shading helps leaves retain theanine, one of the amino acids that contributes to tea’s umami, as Kyoto Prefecture’s Tea Research Institute explains.
In a 2019 Nagasaki trial, Okumidori and Yabukita performed well under prolonged direct shading: about 21 days for the first crop and about 14 days for the second. In the trial’s UDY-ground samples, measured on a dry-weight basis, first-crop free amino acids were 4.3% for both cultivars; second-crop theanine was 0.6% for Okumidori and 1.1% for Yabukita. We read these as results for the tested crops and conditions, and leave the flavor of your tea to your own tasting.
What Okumidori tastes like
For Sencha, NARO’s cultivar description describes a deep green appearance and refreshing, clean flavor. The breeding report also notes its umami.
Where Okumidori grows
Okumidori is grown in Kyoto and the Nishio–Anjo area of Aichi, with additional plantings in Kagoshima, Mie, and Fukuoka.
Aichi’s 2026 tea-development plan identifies Okumidori, Yabukita and Samidori among the main cultivars in the Nishio–Anjo Tencha-producing area. MAFF’s FY2025 table records Okumidori at 13% of tea plantings in Kyoto.
How Okumidori differs from Yabukita
In the original breeding trial, Okumidori was plucked about eight days after Yabukita. In MAFF’s FY2025 table, Okumidori accounts for 4% of tea plantings nationally, compared with 64% for Yabukita.
Okumidori as Gyokuro and Kabusecha
MAFF describes shading for roughly 20 days for Gyokuro, about seven days for Kabusecha, and two to three weeks for Tencha. Actual schedules vary by crop and production method.
How to brew Okumidori
How you brew Okumidori depends on whether you have it as Matcha, Sencha, Gyokuro, or Kabusecha. We suggest starting with the producer’s instructions and adjusting to your taste.
As a general starting point, MAFF’s brewing guide recommends about 70°C and 90 seconds for high-grade Sencha, and 50–60°C and about 150 seconds for Gyokuro. For a second Sencha steep, the guide suggests slightly hotter water.
For Matcha, our guides to preparation and ceremonial-grade Matcha offer further reading.
Frequently Asked Questions
What does Okumidori Sencha taste like?
For Sencha, NARO’s cultivar description describes a refreshing, clean flavor. The breeding report also notes its umami.
How does Okumidori differ from Yabukita?
In the original breeding trial, Okumidori was plucked about eight days after Yabukita. Its later picking time helps growers spread the harvest work.
Where is Okumidori grown?
Okumidori is grown in Kyoto and the Nishio–Anjo area of Aichi, with additional plantings in Kagoshima, Mie, and Fukuoka.
What should I look for when buying Okumidori Matcha?
Particle size affects mouthfeel and foam stability when Matcha is whisked, while color is another quality criterion. For more on Matcha, see our ceremonial-grade Matcha guide.
Is there Okumidori Sencha available?
Yes. Okumidori is used for Sencha as well as Matcha, Gyokuro, and Kabusecha. We suggest starting with the producer’s instructions and adjusting to your taste.
