Tea cultivar known for its deep green color and rich flavor (translated as "rich green"). This variety is particularly well adapted to the warm climate of southern Kyushu and is an important ingredient in many KEIKO teas.
In studies conducted by NARO (National Agriculture and Food Research Organization), Yutaka Midori also stood out for its particularly high EGC content (Highest value among the cultivars studied: Yabukita, Yutaka Midori, Sae Midori, Okumidori, Kanaya Midori and Sayama Kaori). EGC strengthens the immune system and is extracted mainly at cold infusion temperature (below 10°C), while EGCG catechin dissolves best at hot infusion temperature.
Yutaka Midori field in the Matsuzaki family tea garden on Yakushima.
Incidentally, the tea from the Yutaka Midori cultivar was originally rather bitter in taste and the color was somewhat reddish. In order to make this cultivar accessible, Minoru Shimodozono, the founder of Shimodozono Japan, specially developed today's KEIKO steaming process. The Tea Institute in Kagoshima had almost given up on the cultivar by that time, and today Yutaka Midori is the second most popular cultivar in Japan after Yabukita. In Kagoshima, where the fresh green flavors are prominent, Yutaka Midori is number one.
Yutaka Midori just before putting on the shade nets in the spring.
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