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Last Updated:2021/3/2 8:41:07 By:wangzhonglang



Year Published/Registered1953

Cultivar Type:For Tea

AGM Type

Scientific Name:Camellia sinensis 'Taka-chiho'

Chinese Name

Japanese Name:高千穂茶 たかちほちゃ



宮崎9号 旧系統名:宮崎9号

茶農林11号 農林認定品種(茶農林11号)


» English Description

Taka-chiho. (C. sinensis). Registered in 1953. Selected from seedlings of original Japanese tea in Miyazaki. Use for Pan fried green tea. Miyazaki Pref..

[Agriculture registration] Tea Norin 11

[Product registration] None

[Characteristics] A medium-grade pot for roasted tea.

[Developer] Miyazaki Prefecture Agricultural Experiment Station Tea Industry Branch

[History] It was selected from a conventional seedling garden in the Miyazaki Prefectural Agricultural Experiment Station in 1924. In 1929, it was transplanted at the same time as the Kawaminami Branch of the Agricultural Experiment Station and the survey was continued. In 1935, when the Ministry of Agriculture and Forestry designated original seed field was established, it was registered as Tea Norin 11 in 1953 when it was transferred to the original tree under the strain name of ME9. It was named'Takachiho'.

[Early-early] The germination stage and plucking period of Ichiban-cha are almost the same as that of "Yabukita", and the early-earlier type is a rather early middle-season variety.

[Morphological characteristics] The tree shape is upright, the vigor and the plant tension are medium, the bud length of the shoots is slightly shorter than that of'Yabukita', and the new leaves are pale green oval with a little thick mesophyll. The mature leaves are medium-sized, oval-shaped, slightly dark green, and have a slightly thick mesophyll, and the edges of the leaves are less corrugated and less inverted.

[Rooting of cuttings] is good and well-balanced.

[Good or bad initial growth] Good and well-balanced

[Tailoring method] Since the tree is upright, it is necessary to lower the initial pruning to secure the plant tension.

[Yield] The yield is almost the same as that of'Yabukita'. It should be noted that, although there are some cases where the annual yield is high, there are cases where the results are poor, and it is difficult to achieve good results unless soil is cultivated sufficiently such as deep plowing and composting.

[Quality] The quality of the roasted green tea It is tight and has a good shape. Akizawa has a slightly yellow-green color, while the light blue color has a slightly faint flavor with a sweet, cool and rich flavor.

[Cold resistance] Medium resistance to red-dyed cold damage, medium resistance to laceration type frost damage, cold resistance of winter buds is slightly weak. Since the re-sprouting ability is weak, the growth of the buds becomes uneven when the frost damage is received, and the plucking period is later than that of'Yabukita'.

[Insect resistance] It is moderate for anthrax disease and slightly strong for ring spot disease, and control against these diseases is not particularly required except for frequent years and frequent areas, but it is weak for the scale bug. Cage control required.

[Suitable for cultivation] Cold resistance is not so strong, so it is suitable for coastal areas and central flat areas in the Kyushu region. Leaf spots due to zinc deficiency are more likely to occur after the second tea in the volcanic ash soil U area.

[Processing characteristics] Kama roasted tea variety. When it is made into sencha, Irozawa tends to be slightly black.

» Japanese Description

高千穂(Taka-chiho). たかちほ.  旧系統名:宮崎9号。公表日:1953。 釜炒茶玉緑茶用1953年登録農林認定品種(茶農林11号)宮崎県在来種実生


















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