Let’s Talk About Tea Cultivars

Cultivars are specific varieties or cultivated subtypes of the tea plant, Camellia sinensis, developed through selective breeding to achieve particular characteristics. In simple terms, cultivars determine how your tea will taste, grow, and perform in different environments.

What Characteristics Do Cultivars Influence?

• Flavour profile
• Resistance to pests and diseases
• Adaptability to different climates
• Yield and productivity

There are many tea cultivars, often associated with distinct types of tea, including green, black, oolong, and white.

Japan, in particular, is renowned for its high-quality green tea cultivars.

Key Japanese Tea Cultivars

Some of the most important Japanese cultivars include:

Yabukita（やぶきた）
Saemidori（さえみどり）
Okumidori（おくみどり）
Asatsuyu（あさつゆ）
Gokō（ごこ）
Sayamakaori （さやまかおり）
Benifuuki（べにふうき）
Meiryoku（めいりょく）

These cultivars play a crucial role in shaping the unique flavour profiles of Japanese tea.

Matcha Hoei is a single-cultivar matcha made from Okumidori - it is known for its vibrant green colour and slightly more pronounced, refined astringency.

Matcha Ikigai is a blend of Okumidori, Yabukita, and Saemidori cultivars

Yabukita - is the most widely cultivated tea variety in Japan. It is especially valued for its adaptability to different growing conditions and its well-balanced flavour

Okumidori - is appreciated for its bright green colour and naturally sweet, smooth taste

Gyokuro Supreme is a blend of Gokō, Okumidori, and Saemidori cultivars.

Gokō - is often used for shaded teas such as gyokuro and kabusecha. These teas are grown under shade before harvest to enhance their flavour and aroma. Gokō contributes rich umami characteristics that are especially prized in shaded teas.