Matcha Cultivars: A Guide to the Varieties Behind Your Cup
Most people know where their wine grapes come from, Pinot Noir from Burgundy, Riesling from the Mosel. Fewer people know that the same logic applies to matcha. The cultivar, the specific variety of the Camellia sinensis plant, is one of the most significant factors shaping what ends up in your cup.
Understanding cultivars is not about becoming a tea expert. It is about knowing what you are drinking and why it tastes the way it does.
What is a Cultivar?
A tea cultivar is a selectively bred variety of the Camellia sinensis plant, developed over generations to express specific characteristics, flavour, colour, texture, aroma, and resilience. Japan has over 100 registered tea cultivars, each with distinct properties that make it suited to different growing conditions, preparation styles, and flavour profiles.
Think of a cultivar as the genetic blueprint of the leaf. Two matchas grown in the same region, harvested at the same time, by the same producer, will taste meaningfully different if they come from different cultivars. This is what makes single-cultivar matcha so interesting, it offers a direct, unmediated encounter with one variety's character.
The Key Cultivars
Okumidori, おくみどり
A late-maturing cultivar whose name means deep or late green. Okumidori is celebrated for its high L-theanine content and stable chlorophyll levels, which produce a profound, lingering umami and a remarkably round, dense body. On the palate it delivers layered notes of green pea and ripe mango, with a subtle nutty undertone and a long, elegant finish. It is the cultivar behind our Okumidori Ceremonial Matcha, sourced from the first harvest in Wazuka, Kyoto.
Samidori, さみどり
A cultivar revered for its sophisticated aromatic profile and striking forest-green colour. Samidori offers a refined, naturally sweet flavour with subtle notes of banana and a delicate avocado aroma. Its creamy texture and gentle character make it exceptionally well suited to pure, traditional preparation, a bowl of Samidori with nothing added is a complete experience in itself. It is the cultivar behind our Samidori Ceremonial Matcha, also from Wazuka, Kyoto.
Yabukita, やぶきた
The backbone of Japanese tea production, representing over 70% of the country's cultivated area. Yabukita is prized for its reliability and consistent flavour profile, a strong, clean vegetal presence with crisp astringency and a grounding, straightforward finish. It is less nuanced than premium single-cultivar varieties but forms the foundation of many high-quality blended matchas.
Asatsuyu, あさつゆ
One of the most L-theanine-rich cultivars available, Asatsuyu produces a deeply sweet, intense umami with a soft, elegant body. It is a cornerstone of premium Yame matcha, often blended with other cultivars to add depth and sweetness to a cup. It is one of the three cultivars in our Ceremonial Matcha from Yame, Fukuoka.
Saemidori, さえみどり
A cross between Asatsuyu and Yabukita, Saemidori inherits the deep sweetness of Asatsuyu with a more balanced structure. It is known for its vibrant green colour and clean, refreshing character, contributing brightness and clarity to blended ceremonial matchas.
Yutakamidori, ゆたかみどり
A vigorous, full-bodied cultivar with a slightly higher catechin content that produces a mild intentional bitterness. This makes it an excellent technical choice for matcha lattes, as its assertive character remains prominent when paired with milk or plant-based alternatives.
Blended vs Single-Cultivar Matcha
Most ceremonial matcha is a blend of two or more cultivars. Blending allows producers to achieve a consistent, balanced flavour profile across harvests, combining the deep umami of one cultivar with the sweetness of another and the colour of a third.
Single-cultivar matcha, by contrast, expresses the pure character of one variety. It is inherently more variable, a reflection of a specific harvest, a specific field, a specific season. For those who enjoy exploring the nuances of what they drink, single-cultivar matcha offers something that blends cannot: specificity.
Neither approach is superior. They simply offer different kinds of pleasure.
Our Matcha and Their Cultivars
We specify the cultivar on every tin we produce because we believe provenance matters. Our Ceremonial Matcha from Yame, Fukuoka blends Asatsuyu, Saemidori, and Yutakamidori for a rich, aromatic profile. Our Okumidori and Samidori from Wazuka, Kyoto are single-cultivar expressions, each telling a different story of the same region, the same season, the same hands.
