Yamakai
Yamakai (やまかい) is a Japanese tea cultivar that originated from a cross between the well-known Yabukita cultivar and an unspecified variety. Primarily cultivated in the Kyushu region, Yamakai is known for its unique aroma and rich flavor, making it suitable for producing high-quality Japanese green teas such as Sencha and Gyokuro.
History
Yamakai was developed to enhance certain desirable traits in tea plants, including flavor diversity and aromatic intensity. Although exact details about its development and registration are not extensively documented, it is believed that Yamakai has been cultivated since the mid-20th century.
Characteristics
Growth Properties
- Budding Time: Yamakai has a similar budding time to Yabukita or sprouts slightly later.
- Yield: The cultivar generally offers a moderate yield.
- Disease Resistance: Shows moderate resistance to common tea plant diseases.
Tea Quality
Flavor Profile: Known for its deep umami taste with sweet and floral notes. Aroma: Imparts a distinctive aroma to the tea, contributing to the complexity of the final product.
Cultivation
Yamakai is mainly grown in Kyūshū, where the favorable climate and soil conditions contribute to its thriving cultivation. Tea farmers in this region choose Yamakai to produce teas with unique characteristics that differ from those made with more common cultivars like Yabukita.
Usage
Yamakai is used in the production of various Japanese green teas:
- Sencha: Its rich flavor enhances the quality of Sencha teas.
- Gyokuro: When grown under shade conditions, Yamakai can produce Gyokuro with enhanced umami and sweetness.
- Matcha: Occasionally used for blends to offer additional flavor nuances.