Okumidori: Difference between revisions
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[[File:Yabukita-close.jpg|thumb|right|Yabukita leaves]] | |||
'''Okumidori''' was developed by the National Institute of Vegetable and Tea Science in Kanaya and registered in 1974. Okumidori is a hybrid of [[Yabukita]] and Shizuoka No. 16. In Kyoto, Mie, Miyazaki and Kagoshima is Okumidori often grown in combination with Yabukita because it's a few days later ready for harvest and the harvest period can be extended. | '''Okumidori''' was developed by the National Institute of Vegetable and Tea Science in Kanaya and registered in 1974. Okumidori is a hybrid of [[Yabukita]] and Shizuoka No. 16. In Kyoto, Mie, Miyazaki and Kagoshima is Okumidori often grown in combination with Yabukita because it's a few days later ready for harvest and the harvest period can be extended. | ||
Revision as of 10:53, 13 April 2020
Okumidori was developed by the National Institute of Vegetable and Tea Science in Kanaya and registered in 1974. Okumidori is a hybrid of Yabukita and Shizuoka No. 16. In Kyoto, Mie, Miyazaki and Kagoshima is Okumidori often grown in combination with Yabukita because it's a few days later ready for harvest and the harvest period can be extended.
Okumidori is due to it's excellent taste and deep green color suitable for producing Tencha and Gyokuro. It is characterized by an average resistance against disease.