Nuruki Shincha Yutakamidori
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Nuruki Shincha Yutakamidori
Yutaka Midori translates to “rich green" and it grows well in warmer and lower-elevation climates. This year's micro-lot is lively and bright with an abundance of umami balanced with sweetness.
We sourced this tea from the Nuruki Farm in Chiran, Kagoshima, where their organic soil management and cultivation techniques are masterful, yielding some of the best sencha in all of Kagoshima. This batch of Yutaka Midori is a full-bodied and juicy sencha with rich flavors of umami and sweetly toasted chestnut. No matter whether it is prepared hot, cold, or ice-brewed, this tea delivers the juicy and vivid green characteristics of tea grown in Kagoshima’s fertile volcanic soils.
While the Yabukita tea cultivar is the most widely cultivated in Shizuoka, Yutaka Midori is the most commonly grown cultivar in the Kagoshima region. Yutaka Midori translates to “rich green,” and it thrives in warmer, lower-elevation climates.
This year's micro-lot is lively and bright, offering an abundance of umami balanced by a natural sweetness.
While the Yabukita tea cultivar is the most widely cultivated in Shizuoka, Yutaka Midori is the most commonly grown cultivar in the Kagoshima region. Yutaka Midori translates to “rich green,” and it thrives in warmer, lower-elevation climates.
This year's micro-lot is lively and bright, offering an abundance of umami balanced by a natural sweetness.
Cultivar
Yutakamidori
Harvest
April 20, 2026
Elevation
200 meters
- Imperial
- Metric
45 seconds
Traditional Tea Preparation
Add 6g to a small (150mL / 5 oz) kyusu teapot.
Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions for 15 seconds.
Kagoshima, Kyushu Island, Japan
Kyushu Island, Japan
Green tea