This cultivar’s dependable, abundant yield has given it the name Yutaka Midori, or rich green. It is the result of a cross between two Asatsuyu plants, a previously featured cultivar known for its naturally deep umami without the need of shading. Yutaka Midori leaf has a vibrant green color and makes a brew that is pale yellow-green. It offers a floral fragrance, heavily leaning toward jasmine, and a buttery mouthfeel with notes of fresh summer squash.
Yutaka Midori was first developed in 1934 at the tea research center located in Makurazaki, Kagoshima. Today, it makes up about 30% of all the tea grown in Kagoshima. Yutaka Midori is also the second most widely grown cultivar in Japan, behind Yabukita, at approximately 5% of the country’s yield. This tea, like many others grown in Kagoshima, was shaded before harvest to bring out a fuller aroma and flavor. Yutaka Midori is also often deep-steamed as the umami-forward profile brings out the best of this cultivar.