Draft:Matcha Cultivars

Matcha Cultivars

Matcha cultivars refer to specific varieties of Camellia sinensis selectively bred for shade-grown tea production (tencha), which is stone-milled into matcha. These cultivars are chosen for their ability to develop high amino acid content under shaded conditions, vibrant color, and desirable flavor profiles with reduced bitterness. Matcha is made from the first flush of carefully cultivated tea leaves, typically processed without rolling or oxidation.

Yabukita

Yabukita （やぶきた）is the most widely cultivated tea cultivar in Japan, accounting for more than 75% of total tea acreage nationwide as of 2021. Originally selected by tea breeder Sugiyama Hikosaburo in Shizuoka Prefecture during the 20th century, Yabukita was officially registered in 1953. It gained widespread adoption due to its strong cold resistance, high yield, and balanced flavor profile.

While Yabukita is traditionally used for sencha, it has also been adapted for matcha production, particularly in regions such as Shizuoka, Aichi, and Mie. Under artificial shading (kabuse), Yabukita produces tencha with elevated L-theanine and chlorophyll levels, resulting in matcha that is bright green in color with moderate umami and soft astringency.

A 2023 report from the Shizuoka Agricultural Technology Center noted that Yabukita tencha grown in the foggy Ohayashi Highlands under Chagusaba cultivation exhibited a 12–15% increase in total amino acid concentration compared to non-mulched fields. This makes Yabukita a versatile base for both ceremonial-grade and culinary-grade matcha.

Despite its dominance, Yabukita is sometimes critiqued for its moderate intensity when compared to more umami-rich cultivars such as Samidori or Asahi. However, it remains highly valued for its adaptability, consistent performance across climates, and clean, straightforward taste, making it a reliable choice for producers seeking scalable matcha output.

Okumidori

Okumidori （おくみどり） is a late-budding cultivar known for its vivid green color and rich umami. Developed in the 1970s as a cross between Yabukita and Shizu-Inzatsu 131, it has become a popular choice for premium matcha due to its low astringency and deep color. Okumidori tends to accumulate more chlorophyll and L-theanine under shading, which enhances its smooth texture and dense foam. It is often blended to elevate the visual appeal and mouthfeel of mid-tier matcha products.

Okumidori

Okumidori（おくみどり）is a late-budding Japanese tea cultivar originally selected in the 1970s as a cross between Yabukita and Shizu-Inzatsu 131. Officially registered in 1974 (Cultivar Registration No. 32), it was initially developed for sencha and kabusecha but has since gained popularity for high-end matcha production due to its vibrant color, low bitterness, and smooth umami flavor.

When cultivated under shading (kabuse) conditions for matcha, Okumidori accumulates higher levels of L-theanine and chlorophyll compared to standard cultivars like Yabukita. The result is a rich green tencha with mellow taste, creamy texture, and excellent foam stability when whisked. A 2018 evaluation by the Kyoto Prefectural Agricultural Institute found that tencha processed from Okumidori scored higher in color saturation and sweetness than Yabukita under identical shading durations.

Due to its relatively stable yield and good resistance to leaf scorch and cold weather, Okumidori is now widely cultivated in regions such as Shizuoka, Kagoshima, and Kyoto. However, it requires slightly more shading time than Yabukita and is prone to slower sprouting, which can delay the first harvest if not properly managed.

In matcha production, Okumidori is often used as a single-origin cultivar for premium ceremonial matcha or blended with cultivars such as Saemidori to balance flavor and improve foam quality.

Gokou

Gokou（ごこう）is a Uji-native tea cultivar developed in Kyoto Prefecture. It was selected from a local landrace population and officially registered in 1953 (Cultivar Registration No. 9). Gokou is highly regarded for its intense aroma, deep green coloration, and exceptional umami, making it a popular choice for high-grade matcha and gyokuro production.

Under deep shading conditions, Gokou produces a matcha with distinctive aromatic compounds often described as “nori-like” (seaweed), chestnut, or floral. This flavor profile is attributed to its high accumulation of L-theanine and aromatic amino acid derivatives. Sensory evaluation studies by the Kyoto Prefectural Tea Research Center have consistently ranked Gokou among the top cultivars for koicha (thick tea) preparations due to its dense umami and long finish.

Gokou’s leaves are thick, dark, and glossy, responding well to shading nets. However, the cultivar is relatively sensitive to frost and cold winds during early spring, which limits its commercial expansion to warmer lowland areas of Kyoto. It is rarely grown outside the Uji region due to these environmental constraints and its comparatively lower yield versus more adaptable cultivars like Yabukita or Okumidori.

Despite its limited cultivation area, Gokou remains a favored cultivar among traditional matcha producers and is frequently used in award-winning teas for national tea competitions in Japan.

Asahi

Asahi（あさひ）is a premium Japanese tea cultivar originally developed in Kyoto Prefecture. It was registered in 1954 (Cultivar No. 10) and is especially prized for producing high-grade matcha due to its fine leaf texture, soft color, and intense umami. The name “Asahi,” meaning “morning sun,” reflects the tea’s delicate appearance and elegant flavor under deep shading.

Asahi leaves are thin, soft, and prone to frost damage, making the cultivar difficult to manage and limiting its commercial cultivation. However, under ideal conditions with 90% shading, it produces tencha with some of the highest L-theanine concentrations recorded among traditional cultivars. This results in a thick, creamy umami and a long-lasting finish, particularly suitable for koicha (thick tea).

Due to its sensitivity and low yield, Asahi is cultivated only in select areas of Uji and is rarely exported or used in mass-market matcha. It is commonly reserved for competition-grade or heritage ceremonial matcha, often blended with more stable cultivars to balance yield and flavor consistency.

Saemidori

Saemidori（さえみどり）is a modern Japanese tea cultivar officially registered in 1990 (Cultivar No. 40). It was developed by crossing ‘Yabukita’ and ‘Asatsuyu’ in Kagoshima Prefecture to combine the vigor and reliability of Yabukita with the sweetness and vivid coloration of Asatsuyu.

Under shading conditions, Saemidori produces tencha with a vibrant, jade-green color and a mellow, low-astringency taste. It exhibits high levels of L-theanine and moderate caffeine content, contributing to a smooth, sweet profile ideal for both ceremonial matcha and matcha lattes.

Because of its early sprouting nature, Saemidori allows for earlier harvesting compared to Yabukita. However, this trait also increases the risk of frost damage in cooler regions. As a result, its cultivation is most widespread in southern Japan, particularly in Kagoshima, Miyazaki, and Fukuoka Prefectures. In recent years, it has also been introduced to parts of Shizuoka where warmer microclimates and shading infrastructure are available.

Saemidori is often blended with more structured cultivars like Yabukita or Okumidori to enhance color and umami without compromising mouthfeel. Its stable sensory performance and visual appeal have made it increasingly popular in both domestic and export-oriented matcha products.

Samidori

Samidori（さみどり）is a traditional Japanese tea cultivar native to the Uji region of Kyoto Prefecture. It was selected from local tea plants and registered in 1953 (Cultivar No. 6), making it one of the earliest officially recognized cultivars in Japan.

Samidori is particularly prized for its high umami, vivid green color, and smooth texture when grown under deep shading for tencha production. Its tender leaves and relatively low catechin levels allow for a mild flavor with minimal bitterness. These characteristics make it a preferred cultivar for high-grade ceremonial matcha and koicha (thick tea) in traditional Japanese tea ceremonies.

Although Samidori performs well under shading, it is more sensitive to cold temperatures and disease pressure than Yabukita, which limits its expansion to warmer, stable microclimates. It is still primarily cultivated in the Uji region, where terroir and heritage practices support its optimal expression.

A 2018 sensory study by the Kyoto Prefectural Agricultural Institute found that Samidori tencha had significantly higher umami and sweetness ratings compared to Yabukita and Tsuyuhikari, especially when shaded for over 20 days before harvest.

Tsuyuhikari

Tsuyuhikari（つゆひかり）is a relatively new Japanese tea cultivar developed by crossing 'Shizu-7132' with 'Asatsuyu'. It was officially registered in 2001 (Cultivar No. 44) and is known for its bright green color, refreshing aroma, and good resistance to disease.

Originally bred for high-quality sencha, Tsuyuhikari has found increasing use in matcha production due to its vivid chlorophyll retention and relatively high L-theanine content when shaded. It produces tencha with a soft, balanced taste—featuring moderate umami and low astringency—which is suitable for both usucha (thin tea) and blending in culinary-grade matcha.

Tsuyuhikari buds slightly earlier than Yabukita and shows good adaptability to Shizuoka’s foggy, humid climate. It also exhibits enhanced resistance to gray blight (Pestalotiopsis spp.) and anthracnose, making it appealing to organic and low-intervention farms.

A field trial by the Kyoto Prefectural Agricultural Institute in 2018 noted that while Tsuyuhikari’s umami intensity was slightly below Gokou and Samidori, its color was among the most vibrant when grown under standard 85% shading for 21 days.

Ujihikari

Ujihikari（宇治ひかり）is a traditional cultivar originating from Kyoto Prefecture. Officially registered in 1954, it was selected from native tea plants in the Uji region and is closely associated with classical tencha and ceremonial matcha production.

Ujihikari is known for its upright growth, good leaf thickness, and strong adaptability to deep shading. While it does not have the intense umami of newer cultivars like Samidori or Gokou, it contributes a brisk, slightly astringent profile and robust foam, making it suitable for usucha (thin tea) and blended matcha formulations.

Its high chlorophyll stability under shading, along with decent yields and resilience to light disease pressure, led to its widespread use in Kyoto's tencha fields throughout the mid-to-late 20th century. However, with the rise of higher-umami cultivars like Samidori, its usage has declined in premium products, though it remains important in traditional and heritage-focused matcha production.