Okumidori Cultivar Matcha

Okumidori is a late-budding cultivar valued for its strong umami and the deep green color it produces under heavy shading.

Okumidori was registered in 1974, a cross of Yabukita and Shizu (a Shizuoka strain). The "oku" prefix means late-budding, which delays the first harvest by several days and lets the leaves develop more amino acids before picking.

The cultivar is shaded heavily for matcha production and produces a rich dark color and pronounced umami. Often used as the main component in higher-grade ceremonial blends, particularly in Kagoshima and Yame.

Okumidori matcha drinks heavier than Saemidori: fuller mouthfeel, more savory depth, less brightness. Better for traditional preparation than for lattes.