Yamatomidori is a Japanese tea cultivar that is primarily used for producing sencha and gyokuro teas. It was developed in the 1950s by crossing the Yabukita and the Shizu-Inzatsu cultivars.

The leaves of Yamatomidori are relatively small, with a dark green color and a slightly curved shape. The tea produced from this cultivar is known for its strong umami flavor, which is a hallmark of high-quality Japanese green teas.

One of the unique characteristics of Yamatomidori is that it has a relatively low level of astringency, which makes it a popular choice for those who prefer a smoother, less bitter tea. Additionally, the cultivar has a high resistance to cold weather, which allows it to thrive in cooler climates and at higher elevations.

In recent years, Yamatomidori has gained popularity among tea producers in Japan due to its excellent taste and versatility. It is also being used to produce matcha, which is a finely ground powder made from green tea leaves and is a popular ingredient in Japanese cuisine and tea ceremonies. Overall, Yamatomidori is a highly respected tea cultivar that has contributed significantly to the rich and diverse tea culture in Japan.