Difference between revisions of "Harumidori"
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| − | '''Harumidori''' was developed at the ''Makurazaki Station of the National Institute of Vegetable and Tea Science'' and registered as ''Cha Norin No. 48'' in August 2000. It is a cross of the well known [[Yabukita]] and the Kanayamidori cultivar. Harumidori is high-yielding and suitable for [[sencha]]. Its harvest time is five days later then Yabukita and therefor ideal in combination with it. Harumidori produces a mellow tea with low astringency and bitterness. | + | [[File:Yabukita-close.jpg|thumb|Yabukita leaves]] |
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| + | '''Harumidori''' was developed at the ''Makurazaki Station of the National Institute of Vegetable and Tea Science'' and registered as ''Cha Norin No. 48'' in August 2000. It is a cross of the well known [[Yabukita]] and the [[Kanayamidori]] cultivar. Harumidori is high-yielding and suitable for [[sencha]]. Its harvest time is five days later then Yabukita and therefor ideal in combination with it. Harumidori produces a mellow tea with low astringency and bitterness. | ||
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| + | == Buy tea made of Harumidori cultivar == | ||
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| + | * [https://www.teamania.ch/en/kawane-harumidori-sencha/ Sencha made of Harumidori cultivar] | ||
| + | * [https://www.teamania.ch/en/kawane-harumidori-gyokuro/ Gyokuro made of Harumidori cultivar] | ||
== See also == | == See also == | ||
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[[de:Harumidori]] | [[de:Harumidori]] | ||
| + | [[fr:Harumidori]] | ||
Latest revision as of 20:58, 28 November 2023
Harumidori was developed at the Makurazaki Station of the National Institute of Vegetable and Tea Science and registered as Cha Norin No. 48 in August 2000. It is a cross of the well known Yabukita and the Kanayamidori cultivar. Harumidori is high-yielding and suitable for sencha. Its harvest time is five days later then Yabukita and therefor ideal in combination with it. Harumidori produces a mellow tea with low astringency and bitterness.