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Various cultivars of Matcha teas

Matcha, a finely ground green tea from Japan, has gained international recognition in recent years due to its health benefits and distinctive flavor. However, not all Matcha is the same: the quality of the tea varies greatly and depends on a variety of factors, including cultivation method, processing, and – often overlooked – the so-called Cultivar, meaning the specific tea variety. In this article, you will learn everything about the different cultivars of Matcha teas, their significance, and which varieties are particularly valued.

What is a cultivar?

The term Cultivar is composed of the words "cultivated variety", which in German means approximately "cultivated variety." A cultivar thus describes a deliberately bred variety of a plant that has developed specific characteristics through selection or crossing. In the world of tea, especially Matcha, cultivars play a crucial role as they strongly influence the taste, aroma, color, and even the health benefits of the tea.

The tea plant from which Matcha is obtained is called Camellia sinensis. However, within this species, there are numerous cultivars that have developed in Japan's growing regions through decades of breeding programs. The different climate zones, soils, and cultivation methods in regions such as Uji, Kagoshima, or Shizuoka also contribute to Matcha having completely different aromas and qualities depending on its origin and cultivar.

The Importance of Cultivars in Matcha Cultivation

In Japan, there are hundreds of cultivars used for tea production, but only a few are suitable for producing Matcha. This is because Matcha requires a very specific cultivation method. The tea grows under shade conditions, which means the tea plants are covered with nets several weeks before harvest. This causes the leaves to produce more chlorophyll and amino acids, especially the amino acid L-theanine, which is responsible for the characteristic umami flavor of Matcha.

1. Yabukita – The all-rounder among the cultivars

  • Yabukita is by far the most widely cultivated tea cultivar in Japan, accounting for about 75% of the country's total tea cultivation area. Originally bred in the 1950s in Shizuoka Prefecture, Yabukita has established itself as the standard in tea cultivation thanks to its resistance to cold and diseases as well as its balanced flavor profile.

    The taste of Yabukita Matcha is characterized by a harmonious balance of umami, sweetness, and slight bitterness. The umami aroma, resulting from a high content of L-theanine, is particularly distinctive, which is why Yabukita Matcha is popular both for everyday use and traditional tea ceremonies.

  • Characteristics of Yabukita Matcha:

    • Taste: Harmonious with a balanced ratio of umami, sweetness, and bitterness
    • Color: Bright green, typical for high-quality Matcha
    • Usage: All-rounder for daily enjoyment and for ceremonies
    • Features: Durable and easy to grow

2. Okumidori – The gentle seducer

  • Okumidori is a somewhat less commonly used type of tea, but it has gained increasing popularity in recent years. This variety is known for its mild and gentle flavor, which is significantly less bitter than other varieties like Yabukita. Okumidori matcha is often used in premium qualities because it has a very pure and clear green color and possesses a subtle, almost sweet aroma.

    A Matcha from Okumidori is an excellent choice for connoisseurs who prefer a more subtle, softer flavor. Since this cultivar is often grown at higher altitudes, it develops a unique complexity that sets it apart from other varieties.

  • Characteristics of Okumidori Matcha:

    • Taste: Mild, sweetish and less bitter
    • Color: Bright, rich green
    • Usage: Especially in premium matcha
    • Special features: Clear, bright color and an elegant aroma

3. Samidori – The favorite for ceremonies

  • Samidori is a traditional matcha cultivar often grown in the famous tea-growing region of Uji. This variety is frequently used for high-quality Ceremonial Grade Matcha because it offers a particularly intense umami profile and a velvety texture. Samidori grows slowly and is specially cultivated for the production of matcha tea, which is why it is valued by connoisseurs and enthusiasts.

    Samidori-Matcha has a full-bodied, rich flavor that is perfect for the tea ceremony. Its high content of L-theanine provides a gentle, relaxing experience, further enhanced by the rich taste.

  • Characteristics of Samidori Matcha:

    • Taste: Intense umami with rich, full-bodied
      Character
    • Color: Deep Green
    • Usage: Ideal for tea ceremonies and special occasions
    • Special features: Slow growth and high quality

4. Saemidori – The Crossbreeding of the Best

  • Saemidori is a hybrid cultivar created by crossing the varieties Yabukita and Asatsuyu. This cultivar is characterized by its bright green color and its gentle, sweet aroma. Matcha from Saemidori is especially valued because it combines the best qualities of its "parent plants": the sweetness of Asatsuyu and the balanced flavor profile of Yabukita.

    Thanks to its delicate, soft texture and the absence of bitter substances, Saemidori is excellent for producing high-quality Ceremonial Matcha. It is often preferred by tea lovers who seek a particularly mild yet complex Matcha.

  • Characteristics of Saemidori Matcha:

    • Taste: Mild, sweet, and smooth, with hardly any bitterness
    • Color: Very vibrant and rich green
    • Usage: Premium and Ceremonial-Grade Matcha
    • Special features: Combines the best qualities of Yabukita and Asatsuyu

5. Gokou – The Deep Umami Master

  • Gokou is a less common but highly valued cultivar among connoisseurs. It is especially frequently cultivated in the Uji region, where it thrives under shaded conditions. This variety is known for its particularly deep, almost creamy umami flavor and its strong green color. Gokou grows best in shaded environments, which leads the plant to develop an exceptionally high concentration of L-theanine and chlorophyll.

    Matcha from Gokou is characterized by a gentle, creamy texture and a rich aroma, ideal for tea ceremonies or enjoying high-quality Matcha. Thanks to its intense flavor profile, Gokou is especially popular among tea lovers seeking a full-bodied, deep Matcha.

  • Characteristics of Gokou Matcha:

    • Taste: Intense and creamy with strong umami
    • Color: Dark, strong green
    • Usage: For connoisseurs and special occasions
    • Special features: High L-theanine content due to shade cultivation

Conclusion

Choosing the right cultivar can fundamentally influence the entire matcha experience. From the balanced Yabukita to the intense Gokou, the world of matcha offers a wide range of flavors, textures, and colors. The different cultivars not only reflect the rich culture of tea cultivation in Japan but also allow tea lovers to find the perfect Matcha for their individual preferences.

Whether one prefers a mild and sweet tea or seeks an intense, full-bodied umami flavor – choosing the right cultivar is the key to an unforgettable matcha experience.

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