Yutaka Midori is a fukamushi sencha offered by O-Cha.com. Often referred to as YM, this deep steamed delight comes from Kagoshima, Japan.

Background on Yutaka Midori

Along with Miyabi, YM is a perennial favourite of mine. The grassy, aromatic flavour has never disappointed my taste buds over the past 5 years that I have been buying it.

yutaka midori green tea leaves

The crumbly leaves of this fukamushi range from medium to dark shades of green. The intense aroma is possibly the greatest I’ve ever come across. The scent of grass, citrus, and sweetness fill the room when a fresh bag of YM is opened.

Brewing

Yutaka Midori is easy enough to brew, as long as it’s done so with care. The temperature needs to be hot, but not too high.

Leaf: 1 1/5tbsp/125ml
Temp: 77C(170F)
Time: 1:00 sec
In the past, the amount of leaf that I used had steadily increased. At some point, I realized I was no longer having stellar brews, and had to scale back.

Being a very strong sencha, only 1 and 1/5 of a tablespoons of leaf is required for my 125ml brews. I have also had success with a slightly increased amount of leaf, and decreased brew time, but this formula suits my taste the best.

scoop of ym sencha and japanese kyusu teapot
pouring green tea into blue cup
YM can clog a filter when pouring. To prevent clogging, slowly roll your kyusu from one side to the other. This process should use more surface area of the filter, giving the leaves less chance to build up.

Thoughts and Observations

The complex taste of YM is full of grassy, vegetable, and citrus tones. The brew is somewhat cloudy (which becomes more prominent in later infusions). Interestingly, there isn’t much astringency for such a bold taste.

cup of yutaka midori fukamushi sencha

Yutaka Midori is one of the best deep steamed sencha you will ever come across. Its trademark characteristics are second to none, and its price is competitive as well.

Later Infusions

YM benefits from a short second, and third infusion. Brew your second steeping for 20 seconds, and the third for 45. A fourth infusion is also achievable with a 1:30 infusion time.

Comparison of  Yutaka Midori and Sae Midori

Occasionally someone will ask me if they should buy YM or SM.

To compare the two, YM typically is more aromatic, grassy, and bold. SM  on the other hand is sweeter, smoother, and easier to brew. Both sencha are amazing, but people appear to be floored more often by YM. Based on that, I would give YM the edge over SM.

Watch a Video Review

Griff is the co-founder of The Art of Japanese Green Tea website and video series.

This Post Has 5 Comments

  1. Ryan

    Excellent review.

    You wrote:

    “In the past, the amount of leaf that I used had steadily increased. At some point, I realized I was no longer having stellar brews, and had to scale back.”

    It’s good that you’re not dogmatic about tea amount to water. I think some people get caught up on using a certain amount of leaf, even at the expense of what tastes best. For optimum flavor profile: Sometimes more leaf is best and sometimes less leaf is best. Go where the best flavor goes, not what’s considered most appropriate by others.

    1. Griff

      Thanks Ryan 🙂

      Maybe it would make a good blog article, writing about how my amount leaf got a little out of hand…

      Either way, I enjoy experimenting with different parameters, and I don’t know why someone wouldn’t. 😛 Chances are that we got into Japanese green tea because we wanted to try something different. I’m not sure why this philosophy shouldn’t extend into how we brew as well.

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