Yutaka Midori Sencha
From the first harvest, a very special sencha from Kagoshima prefecture located at the southern tip of Japan. Kagoshima Sencha Yutaka Midori - Undoubtedly one of our most most popular green teas, this item is definitely a favorite with green tea connoisseurs. This year's version hails from Ei Town. Yutaka Midori is an exceptionally "green" green tea. We urge you to compare this sencha against any of the others available on the internet for it's nice emerald green color, wonderful aroma, and excellent taste. The reviews speak for themselves!
Brewing Notes: We have recently brought the recommended brew time down to 30 seconds, this tea can be quite bold!
Available in 100 gram packages.
- Loose Leaf
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Ease of BrewingMedium - Brew w/ care
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Net Weight100 g / 3.52 oz
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Growing RegionKagoshima Prefecture
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Year2020
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HarvestFirst and/or Shincha
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BreedYutaka Midori
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ShadingFull Sun
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SteamingDeep
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ColorDeep Green
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AromaMedium
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TasteGrassy
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AstringencyMedium
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ClarityThick/Cloudy
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First infusions per Pkg22
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OrganicNo
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Leaf (dry weight grams) to Water (1 fl oz / 30 ml) Ratio (recommended).6 g to 1 oz/30 ml
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Brew Temp (℃/℉ - recommended )74℃ (165℉)
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Brew Time (Seconds)30
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NotesA legendary green tea, one of our very best
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Gerald GaiserSep 20, 2020, 01:36New to Japanese green teas, but this one has become a favorite. Thick, cloudy and an edge of bitterness. Grassy and umami. Holds up well through 3 infusions.
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hblazeNov 14, 2018, 02:28Really great color. A bold tea with a slight chestnut aroma. Works great in multiple infusions.
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Greg DNov 9, 2018, 10:22A good solid green tea. Overall would describe it as having a good full body through several steeps. I enjoy Sae Midori more so from a first steep standpoint, but this tea is more flexible, and tends to re-steep better. Great every day tea.
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B0shesApr 24, 2018, 03:20We have made this our daily tea in the office. Pretty consistent brews, although the second infusion sometimes is a bit bitter if you give it a full 30 seconds. Overall, a great tea.
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SteveMar 25, 2018, 03:51This is an excellent daily sencha. The color, aroma and taste is always impressive to guests, and each time for me as well.
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Andrew KongNov 8, 2017, 12:28Just finished 100g of this. My second tea after Kabusecha. It's got almost a walnut like taste in my opinion. Seems like it has a deep body and not very sweet at all like Kabusecha was.
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Melissa HornNov 8, 2017, 04:17One of my favorites, I order it over and over again. Easy to brew, excellent quality for the price. Great tea to start your day!
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KatNov 6, 2017, 04:50Fantastic value for money. Reasonably easy to brew, it has an intensive grassy aroma with a slightly sweet and fruity aftertaste. I particularly enjoy drinking it in the evening - a perfect way to end the day.
Product questions
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Dec 20, 2018, 08:42
Hi Kevin,
If brewing time is 30 seconds what time is recommended for subsequent infusions and how many can you get?
Thanks
-RandyDec 20, 2018, 11:22On the second infusion you could do 30, and from then on go 90 seconds. You should get 3 good infusions and after that they'll get progressively weaker.
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May 14, 2016, 05:55
Hello!
I am thinking about buying this shincha. Do you have certificates about test for radiation in shincha teas? I could not find them on the webpage.
thanks!
MannyMay 14, 2016, 16:45We used to carry certificates for the first 4 years after the disasters. However, unsafe levels of radiation were never found in any green tea from Southern Japan where this and most of our teas are produced. It is no long necessary for us to keep supplying certificates for non-existent radiation issues. Regardless, Japanese teas are still tested yearly by the Japanese government and private agencies. If there is ever an issue where radiation is found in Japanese green tea, we would resume posting test results. Until that time, we no longer post radiation certificates for any of our green teas.
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Apr 29, 2016, 19:17
Hi,
I just received this tea, thanks your great service as usual. I'm wondering if there's any way of telling whether I did really get the 2016 shincha version of this tea (maybe something on the packaging?).
Thanks!Apr 29, 2016, 19:18Hi,
Look for the sticker in Japanese with this characters: ”新茶” (Shincha) -
Feb 29, 2016, 08:27
Hi!
I have bought this tea and also the Kagoshima Sencha Sae Midori. I think both of these teas are great! I wondered what's the difference between the two teas? For me they seem almost the same - just great! :-)Feb 29, 2016, 14:27Both of these green teas are considered deep steamed but to different degrees - the Sae Midori is greener in color, very cloudy, more deeply steamed, but less aromatic than Yutaka Midori. Sae Midori is also much easier to brew and it is not as astringent. The Yutaka Midori is not quite as green in color, however it is more aromatic, has more flavor, and is bolder.
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Dec 9, 2015, 06:35
Is the recommended brewing temperature the temperature of the water prior to pouring into the kyusu or after pouring into the kyusu? i.e. if the recommended temperature is 170F should you pour 170F water into the pot or use hotter water so that the final temperature in the pot is 177F.
Dec 10, 2015, 05:23The recommended brewing temperature is the temperature after pouring into the kyushu. So you should compensate by using hotter water than the recommended temperature, and first pour into either your teacups (which will pre-warm them) and or also into your teapot before adding tea to drop the temperature. If the recommended brew temperature is 170 F, you should start with water around 180 F or even a bit higher. How much pre-heating of the teacups and teapot depends on the type of tea, the kinds and sizes of the vessels, your starting temperature. Each time you transfer the hot water from one vessel to another the temperature will drop by about 10 degrees. It's often a good idea for beginners to use a thermometer during each step so they can get an idea of what is occurring. Pouring 180 F water into a cold teapot will drop the temperature by at least 10 F, perhaps more. This is probably the trickiest part of making the perfect cup of green tea and it takes practice to perfect it.
