Miyamakaori (みやまかおり) is a late budding cultivar used for sencha production.
Its name means “deep mountain aroma”, 深山香.
History of Miyamakaori
In 1983 at the tea industry branch of Miyazaki prefecture agricultural research center, a native cultivar from Kyoto called Kyoken 283 (京研２８３) was crossed with Saitama #1 (埼玉1号).
Saitama # 1 comes from Sayamamidori and Sai 53G17 (埼53G17), which has Yabukita as an ancestor.
After selecting the best seedling, it underwent tests in 1988 and 1991.
Finally, it was registered in 2003.
Characteristics of Miyamakaori
Miyamakaori can be picked 7 days later than Yabukita, and it gives a higher yield.
It is strong against the gray blight, has a medium resistance to anthracnose and the white peach scale, but it is weak against the bacterial shoot blight.
As a sencha, the tea leaves have a dark green color.
Miyamakaori has a sweet aroma, similar to steamed chestnut.
It also has a sweet taste with a pleasant astringency and a good body.
Besides sencha, it results in a pleasant aroma when processed as a kamairicha.
March 5, 2024
Thank you Ricardo
March 14, 2024
The Miyamakaori Tea Cultivar is renowned for its unique flavor profile and robust characteristics. Can you share your experience with this cultivar? I’m curious about its taste and brewing recommendations.
March 19, 2024
Unfortunately, I haven’t tried it myself yet.
Brewing parameters are the same for each type of tea. Sometimes the producer might have his own recommendation, but it’s up to you to find what you like best.
Anyway, if you don’t a same type of tea in the same manner, it becomes almost impossible to compare different cultivars, regions, etc.