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Various Cultivars of Matcha Tea

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 every Matcha is the same: the quality of the tea varies greatly and depends on a variety of factors, including cultivation method, processing technique, and – what is often overlooked – the so-called Cultivar, meaning the specific tea variety. In this article, you will learn all about the different cultivars of Matcha tea, their significance, and which varieties are particularly valued.

What is a cultivar?

The term Cultivar is made up of the words “cultivated variety”, which means “cultivated variety” in German. A cultivar describes a specifically bred variety of a plant that has developed specific properties through selection or crossing. In the world of tea, especially matcha, cultivars play a crucial role as they greatly influence the taste, aroma, color and even health benefits of the tea.

The tea plant from which Matcha is derived is called Camellia sinensis. However, within this species, there are numerous cultivars that have developed in the growing regions of Japan through decades of breeding programs. The different climate zones, soils, and cultivation methods in regions such as Uji, Kagoshima, or Shizuoka also contribute to the fact that Matcha has completely different flavors 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 the production of Matcha. This is because Matcha requires a very specific cultivation method. The tea grows under shaded conditions, which means that the tea plants are covered with nets several weeks before harvest. This leads to the leaves producing more chlorophyll and amino acids, particularly the amino acid L-theanine, which is responsible for the characteristic umami flavor of Matcha.

1. Yabukita – The all-rounder among cultivars

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

    The taste of Yabukita matcha is characterized by a harmonious balance of umami, sweetness and light bitter substances. The umami aroma, which results from a high content of L-theanine, is particularly striking, which is why Yabukita matcha is popular for both everyday life and traditional tea ceremonies.

  • Properties 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 everyday enjoyment and for ceremonies
    • Special features: Hard-wearing and easy to grow

2. Okumidori – The Gentle Seducer

  • Okumidori is a less commonly used type of tea, but has become increasingly popular in recent years. This variety is known for its mild and gentle taste, which is significantly less bitter than other varieties such as Yabukita. Okumidori matcha is often used in premium qualities because it has a very pure and clear green color and a subtle, almost sweet aroma.

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

  • Properties of Okumidori Matcha:

    • Taste: Mild, sweet and less bitter
    • Color: Bright, rich green
    • Use: Especially in premium matcha
    • Special features: Clear, light color and an elegant aroma

3. Samidori – The favorite for ceremonies

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

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

  • Properties of Samidori Matcha:

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

4. Saemidori – The crossroads of the best

  • Saemidori is a hybrid cultivar that was 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 particularly valued as 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 are looking for a particularly mild yet complex Matcha.

  • Properties of Saemidori Matcha:

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

5. Gokou – The Deep Umami Master

  • Gokou is a less common but highly valued cultivar among connoisseurs. Gokou is particularly commonly grown in the Uji region, where it thrives in shady conditions. This variety is known for its particularly deep, almost creamy umami flavor and its strong green color. Gokou grows best in shady environments, which causes the plant to develop exceptionally high concentrations of L-theanine and chlorophyll.

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

  • Properties of Gokou Matcha:

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

Conclusion

The choice of 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 you prefer a mild and sweet tea or are looking for an intense, full-bodied umami flavor - choosing the right cultivar is the key to an unforgettable matcha experience.

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