This cultivar is named after Takachiho (高千穂) town in Miyazaki prefecture and was registered in 1953, the same year as the Yabukita cultivar.
While not really a popular cultivar, it is still cultivated.
Characteristics of Takachiho
This cultivar was selected out of seedlings from a native tea plant at the Miyazaki Agricultural Research Institute, and later on it became tea cultivar number 11.
What makes a good cultivar for the kamairi (pan fried) process? Besides a good taste and aroma when roasted, it must keep its form after being rolled so that the leaves look curly at the end of the process. This is achieved with a thicker leaf.
Takachiho leaves are a little less elliptical in shape than Yabukita and slightly smaller. It is harvested at a time similar to Yabukita, making it a normal budding cultivar.
As an added value, Takachiho has an excellent resistance to cold weather and disease, plus a good yield at harvest.
When made into kamairicha, it brews into a golden liquor with a pleasant aftertaste and little astringency.