A cultivar for shaded teas selected in Uji in 1985 from indigenous “zarai” tea tree seeds. Uji-midori remains very rare and is used primarily for kabuse-cha and shaded sencha. Yet, it is a variety with very interesting fragrances. When used to make shaded teas it has unique creamy and floral fragrances, but when processed as an unshaded sencha, it is relatively astringent and has fragrances reminiscent of aromatic herbs. Uji-midori deserves much more attention that it receives. Time of harvest: mid-season.