Sudachi is thought to be a hybrid of C. ichangensis (Ichang papeda) and C. reticulata (mandarin orange). Sudachi trees tend to be productive, and moderately vigorous, with a spreading habit. Traditional in Japanese cooking, Sudachi is harvested when still green, from September to October. Trees are frost hardy, but not as cold tolerant as Yuzu. The fruit forms in bunches, is reddish-orange at maturity and is similar to lemon or Yuzu in flavor.