What are the differences between matcha varieties? A guide to Japanese tea cultivars.

Matcha isn't just powdered green tea—it's a symbol of Japanese culture, harmony, and the art of cultivation. However, not all matcha tastes the same. Its flavor, color, and aroma depend largely on the variety (or cultivar ) of tea from which it was produced. Japan has many specialized varieties of tea bushes, each imbuing matcha with a distinct character.

The role of cultivars in tea

A cultivar is a plant variety that has been deliberately bred by humans through selective breeding . The word "cultivar" comes from the English " cultivated variety." In the case of tea, this refers to a specific strain of the Camellia sinensis bush that has been selected and propagated for desirable characteristics, such as unique flavor, intense aroma, greater disease resistance, higher yield, or the ability to survive harsh climatic conditions.

Unlike wild plants, cultivars are not repetitively propagated from seed. To preserve their unique properties, they are propagated vegetatively , for example, through grafting or tissue culture. This ensures that each new plant is a genetic clone of the parent plant, retaining its exact characteristics.

The introduction of cultivars to tea cultivation in Japan was a breakthrough that allowed for the modernization and stabilization of production . An example is Yabukita – the most famous Japanese cultivar, which revolutionized the tea industry thanks to its reliability, high quality, and frost resistance.

Today, cultivars form the foundation of modern tea cultivation – they determine not only the character of the leaves, but also the entire taste and aroma experience that a cup of Japanese tea brings.

What are the main matcha cultivars?

Samidori (さみどり)

This is one of the most prized varieties of matcha, holding a unique place in Japanese tea tradition. Its distinctive, intense green color , balanced with umami, and velvety, creamy texture make Samidori one of the most important teas to originate from Uji – a region considered the heart of Japanese tea culture, whose heritage has been shaped by generations of masters.

This variety was bred in 1939 by Koyama Masajirou (小山 政次郎) in Uji, Kyoto. In 1954, its exceptional qualities were officially recognized, and Samidori was given the status of a recommended variety for cultivation—initiating its widespread use and cementing its importance in the history of Japanese tea.

Characteristic features of Samidori:

• Creaminess: Matcha from this variety impresses with its exceptionally smooth, creamy texture, especially in the ceremonial version.
• Rich umami: Samidori is renowned for its deep, refined umami, typical of the highest quality matcha and gyokuro. This is accompanied by a natural sweetness that adds harmony and complexity to the flavor.
• Minimal Bitterness : Thanks to its low tannin content, this tea has a mild, non-astringent flavor profile – soft and pleasant.
• Balanced Sweetness: Subtle sweetness lingers on the palate, beautifully complementing the intense umami and creating a perfectly balanced, rich flavor.

Today, Samidori remains one of the leading varieties used to produce top-quality matcha and gyokuro. It is a cultivar that has become a symbol of excellence in the Uji region and Japanese tea craftsmanship.

Okumidori (おくみどり)

Okumidori has been an officially registered tea variety since 1974. Its name, loosely translated as "late green," refers to the characteristic timing of the young shoots – which appear about a week later than in the popular Yabukita variety.

This feature makes Okumidori ideal for cultivation on plantations where different cultivars grow – it allows growers to harvest gradually, which streamlines work and improves the quality of the tea.

Although the variety originated in Shizuoka Prefecture , it is now widely cultivated in Kyoto, and its leaves are used to produce both sencha and matcha.

Matcha from Okumidori has a beautiful, vibrant green color and a fresh, harmonious flavor—balanced between delicate umami and subtle tartness. The aroma of this tea is pleasantly herbal and light, making it exceptionally easy to consume, even for those new to matcha.

Thanks to its mild flavor profile, Okumidori also excels in confectionery. It's an ideal choice for traditional Japanese sweets ( wagashi ) as well as light, no-bake desserts.

In desserts, matcha from this variety fully reveals its qualities – the subtlety of flavor, depth of color and aroma that emphasizes the artistry of Japanese tea craftsmanship.

Saemidori (さえみどり)

Saemidori, which literally means "pure green," is a tea variety known for its light green infusion and exceptional smoothness. Thanks to its low astringency and natural sweetness, it is considered a high-quality green tea, ideal for both matcha and gyokuro. It is also called "natural tea sweetener" because its flavor is exceptionally sweet – not due to added sugar, but rather to the high amino acid content of the young leaves.

Saemidori is the result of a cross between two prized Japanese varieties: Asatsuyu (known for its refined flavor but low yield) and Yabukita (the most widely cultivated in Japan, with good yields). It was created in 1969 and officially registered as a separate tea variety in 1990, receiving number 40. Initially bred primarily for sencha, today it is also used to produce matcha, gyokuro, and fukamushicha (deeply brewed tea).

Saemidori is an early-flowering variety, with buds appearing 4–7 days before Yabukita. It grows best in warmer climates and full sun , which is why it's most commonly cultivated in southern Japan , especially in the Kagoshima Prefecture on the island of Kyushu. It can also be found in the Tokai, Shikoku, and Kinki regions. Although resistant to cold and diseases (such as anthracnose), the young leaves are sensitive to wind, so growers must protect them properly to ensure a high yield.

Saemidori tea delights with a deep, rich flavor that surprises with its complexity from the first sip. It boasts notes of tropical fruit , vanilla, and a distinct yet delicate umami. This flavor comes not from roasting, but from the high amino acid content of the young leaves.

Kurasawa (くらさわ)

Kurasawa is a little-known yet intriguing Japanese tea variety, most commonly used to produce sencha, though in rare cases it is also found as a black tea. Recently, Kurasawa has also gained recognition as a single-estate matcha from Shizuoka Prefecture.

This variety was developed in 1967 at the Shizuoka Tea Research Station through natural selection of seedlings of the popular Yabukita variety. Its original designation was Shizu-7111 . The name "Kurasawa" comes from the town where this variety originated – the city of Kurasawa .

It's worth noting that Kurasawa belongs to the so-called "7000 series"—a group of tea varieties bred from Yabukita in Shizuoka. This region is renowned for its diverse cultivation and meticulous approach to high-quality tea.

Kurasawa is a standard-flowering variety characterized by vigorous growth and high yields . It has a distinctly refreshing aroma and intense astringency , which gives the infusion a distinctive depth.

However, what truly sets Kurasawa matcha apart is its unique flavor profile with noticeable notes of cocoa— rich, deep, and incredibly aromatic. This matcha is for those who appreciate a more intense, velvety experience— ideal for making a creamy matcha latte . Its dense texture and chocolatey undertones make it stand out from other varieties.

Interestingly, Kurasawa matcha is currently the only one of its kind available in Japan , making it a true gem for connoisseurs and enthusiasts of Japanese tea.

Asahi (あさひ)

Asahi, which means "morning sun" in Japanese, is a rare and prized tea variety from Kyoto Prefecture. It is particularly well-suited for producing tencha , or tea leaves for further processing into matcha.

Alongside cultivars such as Samidori and Ujihikari, Asahi is one of the important elements of the tea tradition of the Uji region – considered the cradle of Japanese matcha.

This variety was selected by Hirano Jinnojō from his own tea plantations. Since 1953, it has been tested at the Kyoto Prefectural Tea Experimental Center and has been named Asahi —in honor of the morning light, which symbolizes freshness and new beginnings.

Although it has not been formally registered under Japan's Seed and Seedling Law, it has gained recognition among tea producers for its quality and unique properties.

Asahi is a variety with a standard budding time , but in shade it produces leaves that are intensely green and beautifully glossy . The leaves are large but thin , making them best harvested by hand , which preserves their delicate texture.

When processed into tencha, Asahi produces high-quality, light-green leaves that are ideal for producing premium matcha . The infusion from this variety is distinguished by its delicate aroma and rounded, harmonious flavor , making it a true delight for lovers of mild, yet deep-flavored tea.

Gokou (ごこう)

The Gokou variety was selected in 1953 at the Kyoto Prefectural Tea Research Institute (京都府茶業研究所) . It comes from the seeds of a local variety growing wild in Uji – of the many seedlings, Gokou was considered the most promising.

Despite its high quality, Gokou has never been formally registered in the official variety register, and the reasons for this remain unknown.

Gokou, like many varieties from the Uji region, thrives in shaded cultivation , making it ideal for producing gyokuro , tencha and matcha .

• Harvest time is about three days later than Yabukita , giving farmers more flexibility during harvest.
• The buds are light green, with a smooth structure and few wrinkles.
• The yield is comparable to Yabukita.
• This variety is characterized by high resistance to cold and moderate resistance to anthracnose .

The best flavor properties of Gokou are revealed after growing in the shade – the finished leaves have a dark green color , intense umami and a characteristic, deep aroma.

While Gokou sencha is rare and distinctly different from typical varieties, it doesn't always perform better than other sencha cultivars. Gokou, however, truly shows its best qualities when grown in the shade (i.e., in a shade-marked system).

Gokou blends perfectly with the climate and soil of Kyoto Prefecture. It is Gokou and Ujihikari that create the ideal base for the highest quality local matcha.

Yabukita (やぶきた)

In Japan, the most common and important cultivar is Yabukita (やぶきた), which accounts for as much as 85% of the country's total tea production . Its popularity is due to, among other things, its high yield, frost resistance, and ability to adapt to various climatic and soil conditions.

The name "Yabukita" comes from the words yabu (藪 = bamboo thicket) and kita (北 = north). This cultivar was created in 1908 by Sugiyama Hikosaburō (杉山彦三郎), a tea grower from Shizuoka who came from a medical family. He collected two seeds from a field near a bamboo grove: one from the north and one from the south of the plantation. He named the northern variety Yabukita, and the southern variety Yabuminami ("minami" = south). After years of testing and observation, he selected Yabukita for its qualitative advantages, discarding the Yabuminami.

Yabukita is harvested in spring, between April and mid-May . The leaves must be picked at the right time; delays can result in a loss of quality. Immediately after harvest, they are processed: first, steamed (to halt oxidation), then rolled and dried until they acquire their characteristic thin, elongated shape. Subsequent stages include sifting, sorting by color and size, and final drying before packaging. Each producer has their own methods, which influence the final flavor and aroma of the tea.

Yabukita tea contains a high amount of antioxidants , especially catechins, which support the immune system, help eliminate bad fats and cholesterol, and may also alleviate allergy symptoms. The L-theanine it contains promotes relaxation and concentration. Therefore, Yabukita is not only a delicious tea but also a source of daily balance.

Where to buy high-quality matcha?

If you are looking for matcha that fully captures the potential of the cultivars described – fresh, intensely green, with deep umami and an elegant flavor profile, or would like to have it imported for you from Japan – check out the offer at the Royal Brand store.

On our website, you'll find both ceremonial matcha, perfect for drinking neat, and culinary matcha, perfect for lattes, baked goods, and smoothies. Each batch is imported directly from Japan and packaged with care to maintain maximum freshness and color.

Summary

Japanese tea cultivars offer a fascinating world of diverse flavors, aromas, and traditions. From the velvety sweetness of Samidori to the deep, creamy character of Gokou, each brings something unique to a cup of matcha. Learning about them is not only an opportunity to deepen your knowledge but also to more consciously choose the tea that best suits your preferences.

Whether you're a tea ceremony enthusiast or just starting your matcha journey, by choosing high-quality matcha, you can fully appreciate the craftsmanship of Japanese growers. We encourage you to explore the flavors and discover your favorite varieties.