Cultivars

The cultivar for matcha tea refers to a specific variety of the tea plant ( Camellia sinensis ) that has been selected and cultivated for its unique characteristics.

The choice of cultivar has a major influence on the taste, aroma, and quality of matcha. In the case of Kyoyu matcha, the different flavors come not only from the regions where it is grown— Yame , Uji , and Kyushu —but also from the fact that our matcha is made from cultivar blends , combining different tea varieties to achieve unique flavor profiles.

Photo prise dans une allée entourée de deux rangées de théiers verdoyants, offrant une vue immersive sur une plantation de thé.

What is a cultivar?

A cultivar (short for "cultivated variety") is a variety of plant selected for specific qualities, such as:

  • Disease resistance.
  • Special flavors.
  • High umami content.
  • Optimal growing conditions (sunshine, shade, climate, soil).
Photo d'un champ de thé au Japon avec des rangées parfaitement alignées de théiers et de petites cabanes traditionnelles dispersées à travers le paysage.

Famous Cultivars for Matcha

Certain varieties are particularly popular for producing high-quality matcha:

  • Yabukita : The most widely grown cultivar in Japan, offering a balanced taste and good umami content.
  • Okumidori : Valued for its softness and vibrant color.
  • Samidori : Found particularly in Uji, grown for its rich flavor and vibrant color.
  • Saemidori : A modern cultivar highly regarded for its mild taste and lack of bitterness.

  • Why is this important?

    The choice of cultivar and how it is mixed directly influences:

    • Flavor : Some cultivars produce a sweeter or more umami-rich matcha, and blends can achieve a complex balance.
    • Aroma : Some cultivars offer floral, fruity or herbal notes that can be highlighted in blends.
    • Color : Mixing specific cultivars can result in a vibrant emerald green color, a sign of high quality.

  • How does mixing cultivars improve matcha?

    Mixing different cultivars allows growers to achieve a balance of flavor, aroma, and texture. For example:

    • Kisakuna, whose tea leaves come from Yame, combines umami and nutty flavors, created from a blend of cultivars grown in the region.
    • Tanoshi from Uji uses carefully selected cultivars to enhance its creamy, almond-like profile.
    • Shinsetsu which is produced with leaves grown on the island of Kyushu, blends cultivars to produce a creamy sweetness with subtle notes of red fruits.

  • How is the cultivar chosen?

    The choice of cultivars for a mixture depends on the following factors:

    • The climate and terroir of the region (e.g. Yame, Uji or Kyushu).
    • The flavor profile you are looking for (e.g. nutty, creamy, or fruity).
    • The producer's expertise in selecting and combining cultivars to highlight the best characteristics of each region.
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At Kyoyu , the distinct flavors of our matcha reflect both the unique terroir of their origins and the subtle art of blending cultivars , delivering a matcha that celebrates the diversity and richness of Japanese tea.

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