What is Okumidori (おくみどり　奥緑)

Japanese tea and its certain varieties have been quite the heated topic of various discussions among the people. The taste, flavor, aroma, and captivating beauty leave the tea lovers always wanting for more. A lot of Japanese tea varieties exist but, in this blog, we will only discuss the Okumidori and why it should get a permanent place on your kitchen shelves.

History of Okumidori

Okumidori dates back to the early 1970s, and it first appeared in the region of Shizuoka. It is considered to be a hybrid of a native tea cultivar known as Shizuoka Zairai #16 and Yabukita. It was officially registered as the tea cultivar #32 in 1974, and since then, it has been referred to as one of the most flavorsome Japanese teas.

The yield at harvest of this tea is also quite commendable, and this yield is quite similar to what we can extract from Yabukita. Another thing that Okumidori did back in the 90s was to make the finest quality sencha. However, when we look at Okumidori today, it is mostly used to process Gyokuro and Matcha.

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Characteristics of Okumidori

Okumidori is a cultivar that matures quite late. The leaf picking period of Okumidori begins eight days later than Yabukita, whereas the sprouting period begins 11 days later than Yabukita. The sprouts of Okumidori harden quite slowly as compared to the other varieties of Japanese tea, but it gives quite an exceptional yield, and it grows extremely well.

The quality of the tea produced from Okumidori is nothing like you’ve tasted before. The appearance of this tea is translucent, while the color is rich dark green. Talking about the flavor of this tea, it’s quite clean and revitalizing. So, if you have a bad day, just drink one cup of Okumidori tea, and it will freshen you up.

Okumidori cultivar is also referred to as an easy-to-use cultivar, and it offers a wide range of characteristics, though not strong. However, all of us know how frost can destroy most of our plants and trees at the start of the spring. Surprisingly, Okumidori can resist frost quite effectively, which is considered one of its main advantages.

What does Okumidori taste like?

Due to the lustrous and appealing dark green appearance of Okumidori, people expect a lot more from its flavor. Suffice it to say that Okumidori fulfills all the expectations because of its unparalleled taste.

The flavor of Okumidori is a mix of rich green notes with a tinge of walnut. When you take the first sip, you will get a burst of freshly steamed and buttered green notes with a pinch of refreshing grassy skin. The flavor will soon take on a vibrant nutty flavor and end on a floral note. This kind of finishing is acquired because of the hot water, which makes the sweet notes a bit better.

Now, you see how Okumidori can take you on three different journeys altogether. It isn’t just about the flavor but also how the Okumidori tea can provide a velvety mouth-feel. It is a powerful liquor but, instead of leaving a bitter taste in the mouth, Okumidori fills it with invigorating sweetness.

Talking about the aroma of Okumidori tea, it is quite similar to its taste. You will experience the same buttery and baked pastry kind of aroma that you do while drinking this tea. You will also feel a grassy background that not only refreshes your palate but also your mind.

According to a study, it has been found that drinking Matcha Okumidori can not only enhance lipid metabolism but reduce the cholesterol level as well. It also helps to deal with the risks of stroke and other cardiovascular diseases.

Keep Drinking Green

Okumidori has been a part of our lives for a very long time. Its earthy taste and creamy texture soothe your palate. This Japanese tea also offers a wide array of health benefits. From preventing cardiovascular diseases to improving the entire immune system, there is nothing that this tea can’t do.

Thus, if you want something that is flavorsome and maintains your health, Okumidori Japanese tea is the one for you. The combination of the glistening green color of Okumidori with that of vegetal and sweet aromas and flavors will certainly provide you with a mind-boggling tea drinking experience.

Okumidori — Frequently Asked Questions

What is Okumidori tea?

Okumidori (おくみどり / 奥緑) is a Japanese green tea cultivar developed in Shizuoka in the early 1970s, registered in 1974 as cultivar number 32. It is a cross between Shizuoka Zairai #16 and Yabukita, originally bred to produce a high-quality Sencha. Today, Okumidori is more often used to make Gyokuro and Matcha — its dark-green leaves and unusually buttery flavor work especially well in shade-grown styles.

Green powder in a small metal container on a white background

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What does Okumidori taste like?

Okumidori has a layered flavor that opens with freshly steamed, buttery green notes and a grassy edge, then moves into a vibrant nutty character with a hint of walnut, and finishes with a soft floral lift. The brew is dark green, translucent, and surprisingly velvety on the palate. Unlike many green teas, the finish does not turn bitter — the sweetness builds into the close of each sip.

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How is Okumidori different from other cultivars?

Okumidori is a late-maturing cultivar: leaf picking begins about eight days after Yabukita, and the sprouts develop roughly 11 days later. The plant grows well, gives an exceptional yield similar to Yabukita, and is unusually frost-resistant — which makes it practical for the timing of late-spring harvests. The buttery, nutty flavor profile sets it apart from the more vegetal Yabukita and the cucumber-fresh Yutaka Midori.

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What teas are made from Okumidori?

Okumidori was originally bred for Sencha, but its modern use has shifted heavily toward Gyokuro and Matcha. The dark-green color, low astringency, and buttery flavor of the leaf make it especially well-suited to shade-grown processing — where chlorophyll and amino acids are concentrated. Matcha made from Okumidori is increasingly common in higher-grade ceremonial powders.

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Are there health benefits specific to Matcha Okumidori?

Research on Matcha made from Okumidori suggests it can enhance lipid metabolism and help reduce cholesterol levels, both of which are linked to lower risk of stroke and other cardiovascular conditions. Like all matcha, Okumidori delivers a high concentration of catechins, polyphenols, and L-theanine — but its specific cultivar profile has drawn particular attention in nutritional studies on tea and heart health.

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