Чим відрізняються різновиди матча? Посібник з японських культиварів чаю
Matcha is not just powdered green tea – it is a symbol of Japanese culture, harmony, and the artistry of cultivation. However, not every matcha tastes the same. Its taste, color, and aroma depend largely on the variety (the cultivar) of the tea from which it was produced. There are many specialized tea bush varieties in Japan, and each of them gives matcha a different character.
The role of cultivars in tea
A cultivar is a plant variety that has been intentionally bred by humans through selective cultivation. The word "cultivar" comes from the English cultivated variety. In the case of tea, this means a specific strain of the Camellia sinensis bush that has been selected and propagated for desirable traits, such as: exceptional taste, intense aroma, greater disease resistance, higher yield, or the ability to survive in harsh climatic conditions.
Unlike wild-growing plants, cultivars do not reproduce true-to-type from seeds. To preserve their unique properties, they are propagated using vegetative methods – e.g., through grafting or tissue culture. As a result, each new plant is a genetic clone of the parent plant and retains its exact traits.
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 due 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 aromatic experience provided by a cup of Japanese tea.
What are the main matcha cultivars?
Samidori (さみどり)
This is one of the most highly regarded matcha varieties, holding a unique place in Japanese tea tradition. Its characteristic intensely green color, balanced umami, and velvety, creamy texture make Samidori considered one of the most important teas originating from Uji – a region recognized as 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 properties were officially recognized, and Samidori gained the status of a recommended cultivar – which initiated its widespread use and cemented its importance in the history of Japanese tea.
Key features of Samidori:
- Creaminess: Matcha from this variety delights with an exceptionally smooth, creamy texture, especially in the ceremonial version.
- Rich umami: Samidori is famous for its deep, noble umami, typical of the highest quality matcha and gyokuro. It is accompanied by natural sweetness, which adds harmony and complexity to the taste.
- Minimal bitterness: Thanks to a low tannin content, this tea has a mild, non-astringent taste profile – soft and pleasant.
- Balanced sweetness: Subtle sweetness lingers on the palate, beautifully complementing the intense umami and creating a perfectly balanced, rich taste.
Today, Samidori remains one of the leading varieties used for the production of top-class matcha and gyokuro. It is a cultivar that has become a symbol of the excellence of the Uji region and Japanese tea craftsmanship.
Okumidori (おくみどり)
Okumidori is a tea variety that has been officially registered since 1974. Its name, loosely translated as "late green," refers to the characteristic timing of its young shoot emergence – which appears about a week later than that of the popular Yabukita variety.
This trait makes Okumidori excellent for cultivation on plantations where various cultivars grow – it allows growers to harvest in stages, which improves work efficiency and enhances tea quality.
Although the variety originates from Shizuoka Prefecture, it is currently widely grown in Kyoto, and its leaves are used for both sencha and matcha production.
Matcha from Okumidori has a beautiful, vibrant green color and a fresh, harmonious taste – balanced between delicate umami and subtle astringency. The aroma of this tea is pleasantly vegetal and light, which makes it exceptionally accessible – even for those just starting their journey with matcha.
Thanks to its mild flavor profile, Okumidori also works great in confectionery. It is an ideal choice for traditional Japanese sweets (wagashi), as well as light, no-bake desserts.
In desserts, matcha from this variety fully reveals its virtues – the subtlety of taste, the depth of color, and an aroma that highlights the artistry of Japanese tea craftsmanship.
Saemidori (さえみどり)
Saemidori, which literally means "clear green," is a tea variety known for its light green infusion and exceptional mildness. Due to low astringency and natural sweetness, it is considered one of the high-quality green teas, ideal for both matcha and gyokuro production. It is also called a "natural tea sweetener" because its taste is exceptionally sweet – not through added sugar, but thanks to the high content of amino acids in the young leaves.
Saemidori is the result of a cross between two valued Japanese varieties: Asatsuyu (known for its noble taste but low yield) and Yabukita (the most commonly grown variety in Japan, with good productivity). It was created in 1969, and in 1990 it was officially registered as a separate tea variety, receiving the number 40. Initially bred mainly for sencha, today it is also used for the production of matcha, gyokuro, and fukamushicha (deep-steamed tea).
Saemidori is an early-sprouting variety – buds appear 4–7 days before Yabukita. It grows best in a warmer climate and full sun, which is why it is most often cultivated in southern Japan, especially in 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 taste that surprises with its complexity from the very first sip. One can perceive notes of tropical fruits, vanilla, and a distinct yet delicate umami. This taste does not come from roasting, but from the high amino acid content in the young leaves.
Kurasawa (くらさわ)
Kurasawa is a little-known yet extremely intriguing Japanese tea variety, most commonly used for sencha production, although in exceptional cases it is also found as black tea. Recently, Kurasawa has also been gaining recognition as single-estate matcha originating from Shizuoka Prefecture.
This variety was bred in 1967 at the Tea Research Station in Shizuoka through natural selection of seedlings of the popular Yabukita variety. Its original designation was Shizu-7111. The name "Kurasawa" comes from the town from which this variety originates – Kurasawa city.
It is worth adding that Kurasawa belongs to the so-called "7000 series" – a group of tea varieties bred on the basis of Yabukita right in Shizuoka. It is a region famous for the diversity of its crops and a precise approach to high-quality tea.
Kurasawa is a variety with a standard budding time, distinguished by lush growth and high yield. It has a distinctly refreshing aroma and intense astringency, which gives the infusion a characteristic depth.
However, what truly distinguishes Kurasawa matcha is its unique flavor profile with noticeable cocoa notes – rich, deep, and extremely aromatic. This is a matcha for those who appreciate more intense, velvety experiences – perfect for preparing creamy matcha latte. Its dense texture and chocolate note make it stand out from other varieties.
Interestingly, matcha from the Kurasawa variety is currently the only one of its kind available in Japan, which makes it a real gem for connoisseurs and enthusiasts of Japanese tea.
Asahi (あさひ)
Asahi, which in Japanese means "morning sun," is a rare and valued tea variety originating from Kyoto Prefecture. It works particularly well in the production of tencha, which are tea leaves intended for further processing into matcha.
Along with cultivars such as Samidori or Ujihikari, Asahi is one of the important elements of the tea tradition of the Uji region – recognized as 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 experimental tea center of Kyoto Prefecture and gained the name Asahi – in honor of the morning light, which symbolizes freshness and a new beginning.
Although it has not been formally registered under Japanese law regarding seeds and seedlings, it has gained recognition among tea producers for its quality and unique properties.
Asahi is a variety with a standard budding time, but under shading, it produces leaves of an intensely green color with a beautiful sheen. The leaves are large but thin, which makes them best harvested by hand – this allows for preserving their delicacy and structure.
After processing into tencha, Asahi yields high-quality, light green leaves, which are perfectly suited for the production of premium-grade matcha. The infusion from this variety is distinguished by a delicate aroma and a rounded, harmonious taste, which makes it a real treat for lovers of tea that is both mild and deep in flavor.
Gokou (ごこう)
The Gokou variety was selected in 1953 at the Kyoto Prefectural Tea Industry Research Institute (京都府茶業研究所). It comes from seeds of a local wild-growing variety in Uji – out of many seedlings, it was Gokou that was considered the most promising.
Despite its high quality, Gokou has never been formally registered in the official list of varieties, and the reasons for this remain unknown.
Gokou, like many varieties from the Uji region, works perfectly in shaded cultivation, which makes it ideal for the production of gyokuro, tencha, and matcha.
- Harvest time falls about three days later than Yabukita, which gives farmers greater flexibility during the harvest.
- Buds are light green, with a smooth structure and few wrinkles.
- 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 cultivation in the shade – the finished leaves have a dark green color, intense umami, and a characteristic, deep aroma.
Although sencha from Gokou is rarely encountered and clearly differs from typical versions, it does not always produce a better result than other sencha cultivars. However, Gokou truly shows its best features when it is cultivated in the shade (i.e., in the so-called shaded system).
Gokou blends perfectly with the climate and soil of Kyoto Prefecture. It is precisely Gokou and Ujihikari that form the ideal base for top-quality local matcha.
Yabukita (やぶきた)
In Japan, the most common and most important cultivar is Yabukita (やぶきた), which accounts for as much as 85% of total tea production in the country. Its popularity is due to, among other things, high yield, frost resistance, and the ability to adapt to various climatic and soil conditions.
The name "Yabukita" comes from the words: yabu (藪 – bamboo thickets) and kita (北 – north). This cultivar was created in 1908 by Sugiyama Hikosaburō (杉山彦三郎), a tea breeder from Shizuoka who came from a family of doctors. From a field located near a bamboo grove, he collected two seeds: one from the north and the other from the south of the plantation. He named the variety from the north Yabukita and from the south – Yabuminami ("minami" = south). After years of testing and observation, he chose Yabukita for its quality advantages, rejecting Yabuminami.
Yabukita harvests take place in the spring, between April and mid-May. Leaves must be harvested at the right moment – delays can result in loss of quality. Immediately after harvesting, they are processed: first steamed (to stop the oxidation process), then rolled and dried until they achieve a characteristic thin, elongated shape. Subsequent stages include sieving, sorting by color and size, and final drying before packaging. Each producer has their own methods, which affect the final taste and aroma of the tea.
Yabukita tea contains a large amount of antioxidants, especially catechins, which support the immune system, help remove bad fats and cholesterol, and may also alleviate allergy symptoms. The L-theanine present in it promotes relaxation and concentration. Therefore, Yabukita is not only a tea with an excellent taste, 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 described cultivars – fresh, intensely green, with deep umami and an elegant taste profile, or if you would like it to be imported for you from Japan – check out the offer at the Royal Brand store.
On the website, you will find both ceremonial matcha, ideal for drinking pure, and culinary – perfect for lattes, baked goods, or smoothies. Each batch is imported directly from Japan and packed with care to maintain maximum freshness and color.
Summary
Japanese tea cultivars are a fascinating world of diverse flavors, aromas, and traditions. From the velvety sweetness of Samidori to the deep, creamy character of Gokou, each one brings something unique to a cup of matcha. Learning about them is not only an opportunity to deepen your knowledge but also to make a more informed choice of the tea that best suits your preferences.
Whether you are a tea ceremony enthusiast or just beginning your journey with matcha, opting for high-quality matcha allows you to fully appreciate the craftsmanship of Japanese growers. We encourage you to explore these flavors and discover your own favorite varieties.
