Tama-midori

Tama-midori. (C. sinensis). Registered in 1953. Selected from seedlings of original Japanese tea inUji. Use for Pan fried green tea. Kanaya.

[Agriculture registration] Tea Norin 4

[Product registration] None

[Characteristics] Mid- and late-lived varieties for steamed jade green tea.

[Developer] Tea Industry Experiment Station, Ministry of Agriculture and Forestry (Currently Agriculture and Food Industry Technology Research Institute, Vegetable Tea Industry Research Institute, Kanaya Tea Industry Research Center)

[History] At the Tea Manufacturing Department of the Agricultural Experiment Station of the Ministry of Agriculture and Commerce (Tokyo, Nishigahara), selected from the seedling group of Uji species was transplanted to the Tea Industry Experiment Station of the Ministry of Agriculture and Forestry in 1921, and the test was performed with the strain name of U17 from 1940. In 1953, it was registered as Tea Norin No. 4 was named  as 'Tama-midori'

[Early Late] Embryonic stage • The late harvest is 6 days later than'Yabukita' in the plucking period.

[Morphological characteristics] Tree shape is a little upright, tree shape is a little small,

The vigor is rather strong. The new leaves are oblong and light green. Adult leaves are elliptical and medium in size, wrinkles and waves are medium in degree with large inversion, and leaf color is green.

[Rooting of cuttings] Raising seedlings is easy.

[Good or bad initial growth] The initial growth is not so good.

[Tailoring method] Since the initial growth is not so good, it is important to pay attention to the management of fertilization and to achieve early growth.

[Yield] Compared to'Yabukita', the number of buds is a little smaller and the yield is a little smaller.

[Quality] Green tea Especially good quality as steamed jade green tea. It should be noted that Irisawa tends to be slightly black. • Compared with Yabukita', the content of amino acids is slightly lower and the content of evening deficiency is slightly higher.

[Cold resistance] Red wilt resistance to cold damage is moderate, laceration resistance to damage is moderate, and winter resistance of winter buds is moderate.

[Insect resistance] Anthrax: Control is necessary because it is slightly vulnerable to disease. It is slightly strong against ring spot disease and does not require control.

[Suitable for cultivation] Suitable for steamed Okutama tea areas in Kyushu and Shizuoka prefectures.

玉緑 (Tama-midori) たまみどり    旧系統名：国茶Ｕ１７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4号）。宇治在来種実生。

【農林登録】茶農林4号

【品種登録】なし

【特徴】中晩生の蒸し製玉緑茶用品種。

【育成者】農林省茶業試験場(現農業•食品産業技術総合研究漏野菜茶業研究所金谷茶業研究拠点）

【来歴】農商務省農事試験場製茶部(東京•西ヶ原)において，宇治種の実生群から選抜したものを1921年に農林省茶業試験場に移植し，1940年からU17号の系統名で試験を行ない，1953年に茶農林4号‘たまみどり’と命名された。

【早晩性】萌芽期•摘採期は‘やぶきた’より6日程度遅い晩生種。

【形態的特性】樹姿はやや直立型で，樹形はやや小，

樹勢はやや強的。新葉は長楕円形で淡緑色。成葉は楕円形で大きさは中程度，しわや波は中位で反転度が大きく，葉色は緑色である。

【挿し木発根性】育苗は容易である。

【初期生育の良否】初期生育はあまり良くない。

【仕立て法】初期生育はあまり良くないので肥培管理に注意し,早期成園化を図ることが大切である。

【収量性】‘やぶきた•に比べると芽数がやや少なぐ収量もやや少ない。

【品質】緑茶特に蒸し製玉緑茶として品質が良好である。なお，色沢はやや黒みを帯びやすい。•やぶきた’に比べると，アミノ酸含有率がやや少なぐ夕落备ン含有率はやや高い。

【耐寒性】赤枯れ型寒害抵抗性はやや強，裂傷型$害抵抗性は中，越冬芽の耐寒性はやや強。

【耐病虫性】炭疽:病にはやや弱いので防除が必要。輪斑病にはやや強で防除は不要。

【栽培適地】九州各県，静岡県における蒸し奥玉茶地帯に適する。