What are Matcha Cultivars?

What are matcha cultivars, and why do they matter?

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A cultivar (short for cultivated variety) is a specific genetic variety of the tea plant, Camellia sinensis. Just as apples come in different varieties (Fuji, Granny Smith, Gala), tea plants are cultivated into different cultivars, each expressing its own flavor, aroma, color, and growing characteristics.

In the world of matcha, cultivars are especially important. Because matcha is consumed as whole powdered leaf rather than an infusion, subtle differences in leaf chemistry become magnified. The cultivar directly influences the taste, texture, color, umami intensity, and even the price of the final matcha. While farming techniques and processing matter greatly, cultivar selection forms the foundation of quality.

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The Three Main Families of Matcha Cultivars

Japanese matcha cultivars are often grouped into three broad families based on their genetic origins and historical development. Understanding these families helps explain why some matcha tastes creamy and sweet, while others are brisk and vegetal.

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Uji Cultivar Family

Derived from native cultivars of Uji, Kyoto — the historic heart of matcha culture

• Samidori
• Asahi
• Komakage
• Gokou
• Ujihikari

Uji cultivars are traditionally associated with ceremonial-grade matcha, prized for deep umami, low bitterness, and refined aroma.

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Yabukita Family

Originating from Shizuoka native cultivars

• Yabukita
• Sayamakaori
• Kanayamidori
• Okumidori

This family dominates modern Japanese tea agriculture. While often used for sencha, several members, especially Okumidori and Kanayamidori, play an important role in premium matcha blends.

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Asatsuyu Family

Developed from Uji-native cultivars with naturally sweet characteristics

• Asatsuyu
• Yutakamidori
• Saemidori

These cultivars are known for natural sweetness, vivid color, and smooth umami, making them popular for approachable, vibrant matcha styles.

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Common Matcha Cultivars Explained

Let’s explore some of the most commonly used and highly regarded cultivars found in high-grade matcha.

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Yabukita (やぶきた)

Yabukita is the backbone of Japanese tea production, accounting for over 70% of all tea grown in Japan. Developed in Shizuoka in the early 20th century, it became dominant due to its resilience, high yield, and adaptability to different climates.

For matcha, Yabukita is rarely used on its own for ceremonial grades. Instead, it often serves as a structural base in blends, providing freshness and balance.

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Tasting profile:

• Bright, grassy aroma
• Clean vegetal flavor with a touch of bitterness
• Moderate umami with a slightly brisk finish

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Umami ★★☆☆☆
Sweetness ★★☆☆☆
Bitterness ★★★☆☆
Astringency ★★☆☆☆
Color ★★★☆☆

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Okumidori (おくみどり)

Okumidori is cherished for its deep green color and smooth, mellow taste. Developed as a late-harvest cultivar, it avoids early spring frosts and produces tender leaves ideal for shading, which is an essential step in matcha production.

Often blended into premium matcha, Okumidori enhances color vibrancy, sweetness, and umami, while softening sharper notes.

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Tasting profile:

• Rich, deep green color
• Silky smooth mouthfeel
• Well-balanced sweetness and umami with minimal bitterness

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Umami ★★★★☆
Sweetness ★★★★☆
Bitterness ★☆☆☆☆
Astringency ★☆☆☆☆
Color ★★★★★

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Samidori (さみどり)

Native to the Uji region of Kyoto, Samidori is one of the most revered cultivars for traditional, hand-picked ceremonial matcha. It thrives under heavy shading and is known for its creamy texture and refined depth.

This cultivar is frequently used in historic tea schools and is valued for its stability in both flavor and foam when whisked.

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Tasting profile:

• Delicate, creamy mouthfeel
• Deep umami with very low bitterness
• Bright aroma and excellent frothin

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Umami ★★★★☆
Sweetness ★★★☆☆
Bitterness ★☆☆☆☆
Astringency ★☆☆☆☆
Color ★★★★☆

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Tsuyuhikari (つゆひかり)

Meaning “dew light,” Tsuyuhikari is a modern Japanese cultivar developed in Shizuoka from a cross between Asatsuyu and Shizu 7132. It is admired for its vivid green color, fresh aroma, and naturally low astringency, making it especially welcoming for those new to matcha.

Note: Our popular Shizuoka Ceremonial is made with this cultivar.

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Tasting profile:

• Intense umami with a fresh, floral aroma
• Vibrant, bright green color
• Subtle hints of cherry blossom and citrus

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Umami ★★★★☆
Sweetness ★★★☆☆
Bitterness ★☆☆☆☆
Astringency ★☆☆☆☆
Color ★★★★★

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Asahi (あさひ)

Asahi is a rare and prestigious Uji cultivar, notoriously difficult to cultivate but highly prized for its reward: extraordinary depth, sweetness, and umami. It is often reserved for the highest grades of matcha and traditionally used in koicha (thick tea).

Its leaves produce a dense, creamy texture and profound flavor that lingers.

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Tasting profile:

• Rich umami with exceptional depth
• Creamy mouthfeel
• Elegant sweetness and minimal bitterness

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Umami ★★★★★
Sweetness ★★★★☆
Bitterness ★☆☆☆☆
Astringency ★☆☆☆☆
Color ★★★★★

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Kanayamidori (かなやみどり)

Kanayamidori is a cultivar developed in Shizuoka, valued for its balance, stability, and clean flavor profile. It is often used in high-quality sencha and increasingly in matcha blends, where it adds structure, freshness, and clarity without overwhelming bitterness. Thanks to its strong color retention and moderate umami, Kanayamidori is frequently used to support more umami-forward cultivars.

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Tasting profile:

• Clean, fresh aroma with subtle grassy notes
• Balanced flavor with mild sweetness and low bitterness
• Smooth, crisp finish

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Umami ★★★☆☆
Sweetness ★★★☆☆
Bitterness ★★☆☆☆
Astringency ★★☆☆☆
Color ★★★★☆

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Saemidori (さえみどり)

Saemidori is a highly regarded cultivar known for its striking emerald-green color and natural sweetness. Originally developed as a cross between Yabukita and Asatsuyu, it combines the resilience of Yabukita with the sweetness and umami of Asatsuyu. Saemidori has become increasingly popular for premium matcha due to its smooth mouthfeel, vibrant appearance, and approachable flavor.

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Tasting profile:

• Naturally sweet with rich umami
• Very low bitterness and a soft, rounded texture
• Brilliant green color and clean aroma

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Umami ★★★★☆
Sweetness ★★★★☆
Bitterness ★☆☆☆☆
Astringency ★☆☆☆☆
Color ★★★★★

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Yutakamidori (ゆたかみどり)

Yutakamidori, meaning “abundant green,” is a cultivar originating in southern Japan and is known for its strong growth and bold flavor expression. It produces leaves with high chlorophyll content, resulting in a vivid green color and pronounced umami. In matcha production, Yutakamidori is often used to enhance richness, depth, and visual vibrancy.

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Tasting profile:

• Full-bodied umami with a slightly savory character
• Smooth texture with restrained bitterness
• Deep green color and lingering finish

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Umami ★★★★☆
Sweetness ★★★☆☆
Bitterness ★★☆☆☆
Astringency ★☆☆☆☆
Color ★★★★★

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Final Thoughts

Matcha cultivars are more than agricultural choices, they are the personality of the tea itself. From the historic elegance of Uji cultivars to the vibrant modernity of Shizuoka varieties, each cultivar tells a story of place, tradition, and craftsmanship.

Understanding cultivars allows you to move beyond “ceremonial” or “culinary” labels and truly appreciate matcha for what it is: an expression of the tea plant’s diversity.