What is Yutaka Midori (ゆたかみどり)

Yutaka Midori (ゆたかみどり) translates to "abundant green" — a reference to the deep green color of the leaves and the verdant cup the cultivar produces. The name reflects both the visual appeal of the brewed tea and the cultivar's reputation for high yield in commercial production. It is the second most-cultivated tea cultivar in Japan after Yabukita, accounting for roughly 30% of the cultivated tea area in Kagoshima Prefecture.

The breeding of Yutaka Midori began in Shizuoka Prefecture, where seeds of Asatsuyu were planted and grown at a testing site. The best individual plant from this trial was selected and given the name Y-2 in 1949 — marking the start of Yutaka Midori as a distinct line. The cultivar was registered under the official name Yutaka Midori in 1966. It has been an essential cultivar in Japanese tea production ever since, particularly in the southern Kyushu region.

Yutaka Midori delivers a better yield than Yabukita, which is one of the reasons it became the dominant cultivar in Kagoshima. However, it lacks Yabukita's cold-resistance — Yutaka Midori plants do not survive cold winters as well, which limits its useful range to warmer southern regions. Yutaka Midori is also harvested about five days earlier than Yabukita. Disease resistance is mixed: medium against gray blight, stronger against anthracnose. The combination of higher yield and earlier harvest in warm climates is what makes the cultivar commercially successful in Kagoshima.

When Yutaka Midori is processed using standard Sencha steaming, the resulting leaves produce astringent notes and an unappealing liquor color — distinct from premium Sencha cultivars. To work around this, growers shade the plants for about a week before harvest, then process the leaves as Fukamushi Sencha (deep-steamed Sencha). The longer steam softens the astringent qualities and brings out a mild, balanced flavor with a pleasant sweetness — turning Yutaka Midori into a popular Fukamushi cultivar specifically.

Yes — much of the Yutaka Midori crop is sold as Aracha (crude unrefined tea) to wholesalers, who then blend it with other cultivars to produce finished tea. The Aracha-and-blend approach lets producers smooth out the cultivar's individual quirks (the astringency, the liquor color) and use it as a structural component in larger mixed-cultivar Sencha. However, authentic, organic, and unblended single-cultivar Yutaka Midori is also produced — and it carries a deep green color, balanced flavor, and notable fragrance that single-cultivar enthusiasts appreciate.