Cultivars Explained
Explore the Cultivars
Exceptional Uji Matcha begins with exceptional varietals.
Cultivars are to matcha what grape varietals are to wine. They influence everything — from taste and color to mouthfeel and aroma. Each matcha cultivar has its own unique character. Explore the single-origin varietals used in our matcha — all grown in Uji, Japan — and understand the flavors behind each sip.
Asahi
朝日
Silky and elegant with almost no bitterness. Floral notes with a lingering umami finish. Extremely rare and highly sought after in Uji for competition-grade matcha.
Samidori
さみどり
Creamy texture, bold umami, and mild astringency. A classic and highly regarded Uji cultivar known for its consistency and complexity.
Uji Hikari
宇治ひかり
A hybrid with a bright, vegetal profile and subtle nutty undertones. Offers strong umami with layered depth.
Gokou
ごこう
Deep umami flavor with natural sweetness and a rich, creamy vegetal body. A beloved cultivar often used in premium blends.
Houshun
ほうしゅん
Delicate aroma with a refreshing, floral tone and a vibrant green color. Grown in smaller lots, Houshun is appreciated for its aromatic complexity and clean flavor profile.
Okumidori
おくみどり
Clean, mellow, and sweet. Smooth on the palate with a gentle umami presence. An excellent single-cultivar introduction to ceremonial matcha.
Saemidori
さえみどり
Vibrant green color, subtle sweetness, and bright freshness. Excellent for smooth, modern-style matcha and lattes.
Komakage
こまかげ
A well-rounded cultivar offering mellow umami, subtle sweetness, and a creamy finish. Known for its refined flavor and stable yields in shaded cultivation.
Yabukita
やぶきた
The most widely grown cultivar in Japan—over 75% of all tea grown is Yabukita. Grassy, vegetal, and slightly astringent. Best in blends or for culinary matcha.
Zairai
在来種
A wild-grown, non-clonal tea type. Rustic, complex, and deeply rooted in tradition. Rare and unpredictable, but captivating.