Okumidori
おくみどり · okumidori
Registered
1974
National Share
3%
Okumidori is a late-budding cultivar bred from Yabukita and Shizuoka Zairai No. 16, registered in 1974. Its later harvest timing helps tea farms distribute their picking workload more evenly across the season — a practical advantage that complements its outstanding quality. When shade-grown, Okumidori develops a mellow, enveloping umami with remarkably low astringency and bitterness, making it one of the most sought-after cultivars for gyokuro and competition-grade matcha. It is particularly prominent in the Uji region of Kyoto, where it has become a staple of tencha production. The vivid green color it yields when ground into matcha, combined with its silky texture and long, sweet finish, has earned Okumidori a reputation as one of the finest cultivars for shaded tea production in Japan.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
silky
Finish
long
Clarity
bright
Aroma Timeline
Recommended Brewing
Temperature
50°C
Water
60ml
Leaf
5g
Teaware
Houhin (handleless brewing vessel)
Steep Time
The key to gyokuro is patience — use cooled water and a long first steep to draw out maximum umami. The houhin, a handleless vessel, is ideal because the water is cool enough to hold comfortably. After the leaves have opened, subsequent steeps can use slightly warmer water with shorter times.
Brewing Timer
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