Okuhikari: Difference between revisions
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[[File:Yabukita. | [[File:Yabukita-close.webp|right|thumb|Yabukita cultivar]] | ||
'''Okuhikari''' (おくひかり) or Oku Hikari is a hybrid of [[Yabukita]] and ''Shizuoka-Cy225,'' a Sinensis-type [[cultivar]] with Chinese origins. Bred in 1964 at the Shizuoka Tea Experiment Station, Okuhikari is predominantly cultivated in mountainous regions today. Harvesting a few days later than Yabukita, it is often paired with the latter to stagger the harvesting period effectively. Okuhikari shares a similar yield with Yabukita and exhibits considerable resistance to diseases. Its cultivation in mountainous terrains contributes to the unique characteristics and flavor profile of the tea. | '''Okuhikari''' (おくひかり) or Oku Hikari is a hybrid of [[Yabukita]] and ''Shizuoka-Cy225,'' a Sinensis-type [[cultivar]] with Chinese origins. Bred in 1964 at the Shizuoka Tea Experiment Station, Okuhikari is predominantly cultivated in mountainous regions today. Harvesting a few days later than Yabukita, it is often paired with the latter to stagger the harvesting period effectively. Okuhikari shares a similar yield with Yabukita and exhibits considerable resistance to diseases. Its cultivation in mountainous terrains contributes to the unique characteristics and flavor profile of the tea. | ||
== External links == | == External links == | ||
* | * [http://www.ctahr.hawaii.edu/oc/freepubs/pdf/F_N-15.pdf Characteristics of Eight Japanese Tea Cultivars (2010)] (englisch) | ||
* [https://www.teamania.ch/enhonyama-okuhikari-sencha Okuhikari Sencha] | * [https://www.teamania.ch/enhonyama-okuhikari-sencha Okuhikari Sencha] | ||
[[Category: | [[Category:Japanese tea]] | ||
[[Category:Cultivar]] | [[Category:Cultivar]] | ||
[[de:Okuhikari]] | [[de:Okuhikari]] | ||
Latest revision as of 19:01, 14 January 2025
Okuhikari (おくひかり) or Oku Hikari is a hybrid of Yabukita and Shizuoka-Cy225, a Sinensis-type cultivar with Chinese origins. Bred in 1964 at the Shizuoka Tea Experiment Station, Okuhikari is predominantly cultivated in mountainous regions today. Harvesting a few days later than Yabukita, it is often paired with the latter to stagger the harvesting period effectively. Okuhikari shares a similar yield with Yabukita and exhibits considerable resistance to diseases. Its cultivation in mountainous terrains contributes to the unique characteristics and flavor profile of the tea.