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 infusion of this sencha gives a delicate, very fresh infusion, with tropical fruit notes and creamy, almost smoky nuances.

The mouth
This is a balanced tea, with a light touch of astringency and a moderate umami that also develops in the length. In the mouth, this tea is intense, has fruity aromas evoking papaya, but also has a fresh, vegetal sensation.
Subsequent infusions remain very sweet, are more fluid, and—at times—have the very sweet bitterness, characteristic of Yutaka-midori.
The aftertaste is sweet, has powerful umami, and has an exceptional length in the mouth.

Summary
Unshaded and traditionally steamed, this sencha from Tanegashima delivers a different experience from most other shaded Yutaka-midori fukamushi that are very common in Kagoshima. But it is rare to find a sencha of such quality made with this cultivar.

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