Cultivar and technical information
Yutaka-midori is very widespread in Kagoshima, but the cultivar originates from Shizuoka where is it sometimes called Y-2. The exact parentage of the cultivar is unknown; however, we do know that Yutaka-midori comes from Asatsuyu seeds. The cultivar’s very low tolerance to cold means it has almost completely disappeared from Shizuoka. But the use of Yutaka-midori was encouraged in Kagoshima Prefecture in 1966, and the cultivar is now one of the most common varieties in Kagoshima. Most of the time, the cultivar is used to make shaded fukamushis. In the case of this particular sencha from Tanegashima, it is standard-steamed and unshaded.

The nose
The fragrance of this Yutaka-midori from Tanegashima is complex. It is initially vegetal, has tropical The infusion of this fine sencha delivers a pronounced vegetal, fresh fragrance with fruity, creamy nuances.

The mouth
In the mouth, the tea is very balanced and has a delicate refined astringency. In the length, there appears a discreet umami. The aromas are initially fresh and vegetal, but we quickly find tropical fruit notes, evoking mangoes and pineapples. This unshaded tea is made using leaves that are harvested when they are very young. Yutaka-midori becomes very elegant and aromatic. It has sencha’s expected subtle astringency, but also a distinct sweet flavour.
Subsequent infusions are lighter, are very refreshing, and always have fruity nuances. However, there is also a medicinal herb impression.

Summary
This is a high-quality, delicious, aromatic sencha that stands out as a Yutaka-midori.

Technical description
Type of tea: Futsumushi sencha (regular-steamed sencha)
Origin: Nishinoomote City, Kagoshima Prefecture
Cultivar: Yutaka-midori
Harvest: April 2nd, 2026