The Genetics of Ceremonial Matcha

Asahi ("Morning Sun") is considered by Japanese tea judges to be the supreme single cultivar for Tencha. Its tender leaves are so delicate they must be hand-picked in early May. Asahi produces a liquor of unbelievable sweetness and silky body.

Saemidori ("Clear, Lucid Green") is an early-budding cultivar born from a cross between Yabukita and Asatsuyu. It is celebrated for having the most vibrant, electric green powder in the entire tea world. Its natural sweetness and velvety texture make it the reigning champion of modern Japanese tea competitions.

Samidori is an ancient native cultivar indigenous to the valleys of Uji. Grown primarily by Kyoto heritage families, it is specifically selected for Koicha because its rich amino acid density allows the tea to be prepared as a thick, dark, sweet syrup without becoming astringent.

Gokou is famous for its unmistakable "milky" and chocolate-like fragrance (Ooika) that develops after intensive shading. When harvested from the oldest riverside gardens in Uji, Gokou delivers an olfactory experience unlike any other green tea.

Okumidori (meaning "Deep Green") is a late-budding cultivar bred from Shizuoka Z1 and Yabukita. Prized by tea masters for its consistent lack of astringency and remarkably deep emerald hue, it yields a smooth, calming bowl that is approachable for beginners while deeply appreciated by purists.

Yabukita represents roughly 70% of all green tea grown in Japan. Highly resilient and frost-hardy, Yabukita provides the iconic backbone of traditional Japanese green tea taste. When shaded for matcha, it delivers a crisp, stimulating cup with classic earthy depth.