Yutakamidori
ゆたかみどり · yutakamidori
Registered
1966
National Share
4%
Yutakamidori is an early-budding cultivar selected from open-pollinated Asatsuyu seedlings and registered in 1966, giving it a harvest window roughly one week ahead of Yabukita — a significant economic advantage during the competitive shincha (first flush) season. It thrives in the warm climate of Kagoshima Prefecture, where it has become one of the dominant cultivars and a driving force behind the region's rise as Japan's largest tea-producing area by volume. What sets Yutakamidori apart in the cup is its distinctive citrus and tropical fruit nuances — a character rarely found in other Japanese tea cultivars — which become especially pronounced when processed as fukamushi (deep-steamed) sencha. The full body and deep green liquor it produces make it a satisfying everyday tea with real personality. For international enthusiasts curious about regional terroir in Japanese tea, Yutakamidori offers a compelling contrast to the more restrained elegance of Shizuoka's Yabukita-based teas.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
thick
Finish
medium
Clarity
deep
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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