One Japan’s most widespread cultivars, Oku-midori was developed at the Shizuoka national research centre from a cross between Yabukita and Shizu-zai16 (an indigenous “zairai” tea tree from Shizuoka) and registered in 1974. It is easy to grow and an overall very high-quality variety. It develops umami easily, which is why it is often used for gyokuro and tencha. It also has subtle mineral fragrances, reminiscent of ink and old paper. Time of harvest: late.