Matcha Cultivars: How to Choose Japanese Matcha by Tea Variety
Japan has developed over a 100 cultivars, but only a small number are commonly used for matcha.
Even fewer are known outside Japan and selected for export-grade production. The choice of cultivar quietly defines how matcha tastes, looks and feels in the cup, long before shading, harvest or stone milling begin.
Some cultivars are valued for stability and versatility, while others are chosen specifically for shaded cultivation and high amino acid content. These differences explain why certain matcha is suitable for ceremonial preparation, while other styles work better for daily use or milk-based drinks.
Below we listed some of the most recognized ceremonial cultivars for export.
MATCHA CULTIVARS GUIDE
Saemidori
Saemidori is one of the most important cultivars used for ceremonial matcha today. Developed in Kagoshima as a cross between Yabukita and Asatsuyu, it was selected to enhance sweetness, color and umami under shade.
It is known for its vivid green color, naturally sweet and smooth taste, and very low astringency. Saemidori develops high levels of amino acids, which gives ceremonial matcha a creamy texture and pronounced umami.
Because of this balance, Saemidori is widely used for top ceremonial matcha, including export-grade ceremonial production.
Used for: ceremonial matcha
Character: sweet, creamy, umami-rich
Gokou
Gokou is a traditional shaded-tea cultivar developed in the Uji region. It is valued not for yield, but for aroma and depth.
Gokou produces a warm, layered aromatic profile with a long finish. Cultivation is demanding and yields are lower, which limits production. For this reason, Gokou is reserved for ceremonial matcha, often produced in small quantities.
Used for: ceremonial matcha
Character: aromatic, layered, deep
Okumidori
Okumidori is chosen for its stable, deep green color and calm, clean profile. It offers balanced umami with less sharpness than Yabukita and performs consistently under shading.
Its stability and visual clarity make Okumidori suitable for ceremonial matcha, either as a single cultivar or as part of refined blends.
Used for: ceremonial matcha
Character: smooth, clean, balanced
Saekari
Saekari is a newer cultivar developed to emphasize sweetness, umami and color under shade. Production remains limited, and it is not yet widely planted.
Among producers working with small lots, Saekari is used for ceremonial matcha where softness and balance are the priority.
Used for: small-batch ceremonial matcha
Character: gentle sweetness, soft umami
Tsuyuhikari
Tsuyuhikari is a cultivar from Shizuoka known for a clear appearance and fresh aroma. It produces a clean, modern profile and adapts well to shaded cultivation, while retaining more brightness than depth.
Because of this balance, Tsuyuhikari is commonly used for ceremonial matcha with a lighter profile, as well as for matcha prepared with milk.
Used for: ceremonial matcha, matcha lattes
Character: fresh, clear, bright
Yabukita
Yabukita is the most widely planted tea cultivar in Japan and the foundation of modern Japanese tea farming. This position comes from adaptability, consistency and reliable performance across different regions.
When used for matcha, Yabukita responds well to shading and develops solid color and structure. At the same time, catechin levels remain higher than in cultivars bred specifically for shaded teas, which results in a firmer profile with more noticeable bitterness.
For this reason, Yabukita is most often used for daily matcha and matcha prepared with milk, and only occasionally for higher ceremonial grades.
Used for: daily matcha, matcha lattes
Character: structured, brisk, classic green tea profile
How to Choose Matcha by Cultivar
| Cultivar | Primary Use | Flavor Character | Color |
|---|---|---|---|
| Saemidori* | Ceremonial matcha | Sweet, creamy, umami-rich | Vivid green |
| Gokou* | Ceremonial matcha | Aromatic, layered, expressive | Deep green |
| Okumidori* | Ceremonial matcha | Clean, smooth, balanced | Stable deep green |
| Saekari* | Ceremonial matcha | Soft sweetness, gentle umami | Refined green |
| Tsuyuhikari | Ceremonial matcha, lattes | Fresh, clear, lively | Bright green |
| Yabukita | Daily matcha, lattes | Structured, slightly bitter | Medium green |
* cultivars typically selected for matcha ceremonial top grades
Why Matcha Cultivars Are the Foundation of Quality
Color comes from chlorophyll, taste from amino acids and catechins, and aroma from naturally occurring volatile compounds. Each cultivar responds differently to shading, soil and climate. This is why matcha cultivars allow Japanese producers to create consistent blends, fine-tune intensity and shape the experience in every cup.
Matcha begins with the leaf. The leaf begins with the cultivar.
