Understanding Tea Cultivars: Become a Matcha Expert

The world of matcha, this highly prized Japanese green tea, is far more complex than it appears. Behind each cup of matcha lies a subtle blend of tradition, expertise, and carefully selected ingredients. But did you know that the taste, aromas, and even the color of your matcha are largely influenced by a key element that is often unknown? This element is the cultivar.
In this article, we invite you to dive into the fascinating world of tea cultivars to better understand what makes each matcha unique, and how these precious varieties shape your tasting experience.

What is a tea cultivar?

A cultivar, or cultivated variety, refers to a subcategory of tea plants that has been specially selected and cultivated for its unique characteristics. Each cultivar possesses specific traits that influence taste, aromas, color, and even how the tea plant responds to its environment.

Tea cultivars can be compared to grape varieties for wine: just as a Cabernet Sauvignon or a Pinot Noir bring distinct flavors, each tea cultivar gives a different taste profile. In Japan, tea cultivators have developed dozens of cultivars adapted to particular conditions (climate, soil) and specific uses, notably matcha production.

Why are cultivars so important for matcha?

Matcha is made from specially cultivated tea leaves ground into a fine powder. The quality and characteristics of matcha therefore depend directly on the leaves used, and by extension, on the cultivar. Here are the main aspects influenced by the choice of cultivar:

1. Taste and balance: Some cultivars produce flavors rich in umami (that sweet and savory flavor typical of matcha), while others can be more bitter or floral.

2. Aromas: Each cultivar has a unique aromatic profile: vegetal, sweet, floral, or even slightly earthy.

3. Texture and color: Some cultivars produce a bright green, very silky powder, ideal for ceremonial matcha. Others are better suited for culinary uses.

4. Versatility: Some cultivars are perfect for Koicha (thick tea), while others shine in Usucha (light tea) or even in a latte!

Thus, cultivars play an essential role in the quality and personality of each matcha, and understanding their specificities will allow you to choose the matcha that best matches your tastes and needs.

The most used cultivars for matcha (and why they matter)

In Japan, there are more than 100 officially registered tea plant cultivars. Not all are used to produce matcha, but some have become true stars in the powdered green tea universe.

Some cultivars are dedicated to other types of tea such as sencha, gyokuro, or even bancha. However, a number of cultivars are particularly prized for matcha production, notably because of their ability to produce leaves rich in umami, their low bitterness, and their aptitude to give a fine and vibrant powder.

They also stand out for their versatility: some are perfect for high-end teas like ceremonial matcha, while others are suitable for more modern uses, such as lattes or pastries. Here are the most commonly used cultivars for matcha and what makes them so special:

Yabukita: The Timeless Classic

Why it is widespread: Yabukita is the dominant cultivar in Japan, representing approximately 75% of tea plantations. Created in the 1920s in Shizuoka, it was massively adopted due to its disease resistance, its ability to adapt to various climates, and its high yield.

Taste profile: It offers a balanced taste, with a moderate combination of umami and bitterness. Its fresh vegetal flavors and slightly herbaceous notes make it a versatile choice, appreciated by both novices and connoisseurs.

Usage: Yabukita is used for different types of tea, notably sencha, gyokuro and of course matcha. For matcha, it is often used for accessible but quality products, perfect for beginners or everyday use.

Saemidori: Sweetness Incarnate

Why it is prized: Saemidori, which means "bright light green," is a hybrid cultivar from crossing Yabukita and Asatsuyu. It is particularly appreciated for its ability to produce leaves of a bright green, perfect for premium matcha.

Taste profile: This cultivar is known for its intense umami, its natural sweetness and its very low bitterness. It is ideal for those seeking silky and sweet matcha, without any aggressiveness on the palate.

Usage: Saemidori is often used for high-end ceremonial matchas and exceptional gyokuros. It is perfect for tea lovers seeking a rich and refined experience.

Okumidori: The Subtle Balance

Why it is appreciated: Developed in Shizuoka, Okumidori is a cultivar that grows well in slightly warmer climates, which makes it popular in regions like Kagoshima.

Taste profile: Okumidori is recognized for its perfect balance between sweetness, umami and a slight bitterness. Its subtle and deep aromas add interesting complexity to matcha.

Usage: It is often used in high-end matchas, where it is sometimes mixed with other cultivars to balance flavors. Okumidori is also appreciated in gyokuro.

Asanoka: The Elegant Floral

Why it is unique: Originating from Kagoshima, Asanoka is a rarer cultivar than others, but it is highly appreciated for its unique aromatic characteristics.

Taste profile: This cultivar is distinguished by its delicate floral notes and its light sweetness. It has low bitterness, which makes it pleasant and accessible, even for the most sensitive palates.

Usage: Asanoka is used for refined and experimental teas, often intended for an informed audience. In matcha, it brings a subtlety and elegance that seduce connoisseurs.

Samidori: The Vibrant Intensity

Why it is sought after: Originating from Kyoto, Samidori is a cultivar traditionally cultivated in the Uji region, renowned for its high-quality tea.

Taste profile: It is particularly rich in umami, with intense sweetness and a creamy texture. This cultivar produces matcha of a bright green color, often considered one of the best for ceremonial uses.

Usage: Samidori is primarily used for high-end ceremonial matchas, where its richness and depth are particularly appreciated.

Gokou: The Jewel of Uji

Why it is special: Gokou is a typical cultivar of the Uji region, known for producing shaded teas like gyokuro and matcha.

Taste profile: It offers a pronounced umami and sweet flavors, with a touch of sweetness that makes it very pleasant on the palate.

Usage: Primarily used for premium matchas, Gokou is particularly suited to ceremonial preparations and refined tastings.

Why understanding cultivars can transform your experience?

Choosing a matcha is not just opting for a beverage, it is entering a universe rich in flavors, stories and traditions. Each cup of matcha is the fruit of unique expertise, where every detail counts: the growing region, the production method, and above all, the cultivar. Understanding tea cultivars is not a simple curiosity, it is a key to enriching your experience and rediscovering matcha in a whole new light.

Cultivars play an essential role in the taste profile of matcha. Whether you prefer sweet and sugary matcha, intense and rich in umami, or even floral and delicate, there is a cultivar that corresponds to your tastes. For example:

• If you are a novice, a matcha based on Yabukita or Saemidori can be perfect thanks to their balance and low bitterness.

• For a more refined and complex experience, a matcha based on Okumidori, Samidori or Gokou will bring a richness of umami and a unique depth.

By knowing the characteristics of each cultivar, you can choose a matcha that corresponds not only to your taste preferences, but also to the use you want to make of it: a ceremonial Koicha, a light Usucha, or a gourmet latte.

And what about the cultivars of our matchas?

At Maido Matcha, we carefully select exceptional cultivars to offer you unique matchas, adapted to different tastes and levels of expertise. Each matcha in our range is designed to offer an authentic and memorable taste experience, thanks to a harmonious combination of flavors and aromas.

Mei-san: Sweetness and Freshness

Made from the Yabukita cultivar, Mei-san is the smoothest matcha in our range, perfect for beginners or for those who prefer light and refreshing flavors. This matcha embodies the perfect balance between sweetness, moderate bitterness and subtle umami, with fresh vegetal notes and a pleasant sensation of lightness on the palate. Its vibrant color and delicate aromas make it an ideal choice for traditional tea or a gourmet latte. Versatile and rooted in Japanese tradition, Mei-san is an invitation to discover matcha in all simplicity.

Daichi-san: Intensity and Character

For lovers of rich and authentic flavors, Daichi-san offers an intense and complex flavor thanks to a harmonious blend of three prestigious cultivars: Saemidori, for its sweetness and rich umami; Okumidori, which brings balanced depth; and Asanoka, with its subtle floral aromas. This premium ceremonial matcha, with moderate bitterness, deploys a richness of flavors that makes it ideal for pure tasting or for elegant and refined lattes. It is the perfect choice for those who wish to explore a matcha with more character after having tasted Mei-san. Robust but always pleasant, Daichi-san embodies a taste experience marked by elegance and balance.

Each of our matchas is designed to sublimate the particularities of the cultivars that compose them, while offering exceptional quality. Whether you are a novice or a connoisseur, our Mei-san and Daichi-san matchas invite you to explore the different facets of this fascinating universe, one cup at a time.