Okuhikari
おくひかり · okuhikari
Registered
1983
Okuhikari is a late-budding cultivar bred from Yabukita and Shizuoka native seedlings, registered in 1983. Its practical value lies in its later harvest timing — arriving several days after Yabukita reaches peak picking — which helps tea farms extend their harvest window and manage labor more efficiently. In the cup, Okuhikari offers a refined, well-mannered astringency without harsh edges, paired with a clean, fresh aroma that carries notes of grass and bamboo leaf with a subtle mineral undertone. Its overall flavor balance resembles Yabukita but with a more polished, elegant character that experienced tasters can readily distinguish. Cultivated primarily in the mountainous areas of Shizuoka, Okuhikari performs best when processed as a standard-steamed sencha that allows its subtle aromatic qualities to shine.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
crisp
Finish
medium
Clarity
bright
Aroma Timeline
Recommended Brewing
Temperature
70°C
Water
70ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
The first steep extracts the deepest umami at a lower temperature. For subsequent steeps, you can raise the temperature slightly to bring out more astringency and body. Always pour out every last drop to avoid over-steeping the leaves.
Brewing Timer
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