Matcha Cultivars – Matcha Varieties And Their Flavors
A cultivar—short for "cultivated variety"—is a tea plant strain selectively bred for particular characteristics such as flavor, color, aroma, and resilience. In matcha, cultivars play a defining role in shaping the taste experience. Some are naturally sweet and umami-rich, while others lean toward a more grassy or astringent profile. The choice of cultivar influences everything from how the matcha is best enjoyed—ceremonially, casually, or in culinary settings—to its color, mouthfeel, and depth.
Below is an introduction to some of the most respected cultivars used in premium matcha.
Samidori
A cultivar of refinement and balance
Samidori originates from Kyoto and is highly regarded for its vibrant green hue, smooth texture, and deep umami character. Its natural sweetness and low bitterness make it a frequent choice for high-grade ceremonial matcha.
Cultivation
Shade-grown for several weeks, Samidori develops high levels of L-theanine, resulting in a creamy texture and mellow taste. After harvest, the leaves are steamed, dried, and slowly stone-ground to preserve their integrity and color.
Profile
– Velvety mouthfeel
– Rich, lingering umami
– Naturally sweet with minimal bitterness
– Harmonious and balanced
At AHLQÈN, Samidori reflects our preference for refined matcha that delivers both comfort and complexity—an ideal introduction to ceremonial-grade teas.
Okumidori
A cultivar of depth and harmony
A later-harvest cultivar descended from Yabukita, Okumidori is known for its smooth, well-rounded flavor and vivid green color. It offers nutty, floral undertones with low bitterness, making it versatile for both ceremonial and premium culinary use.
Cultivation
Grown under shade for an extended period, Okumidori accumulates high levels of chlorophyll and L-theanine. It undergoes the traditional process of steaming, drying, and stone-grinding to yield a fine, aromatic matcha.
Profile
– Silky, balanced texture
– Subtle notes of nuts and blossoms
– Gentle umami with very low bitterness
– Deep green, visually striking
For us, Okumidori represents quiet confidence—an elegant balance between traditional and contemporary matcha experiences.
Asahi
A cultivar of purity and prestige
Asahi, meaning “morning sun,” is a rare and esteemed cultivar, primarily grown in Uji, Kyoto. It's known for its luminous color, intense umami, and extraordinarily smooth texture—offering a nearly bitterness-free experience.
Cultivation
Asahi is shaded using traditional methods like the tana technique, enhancing its theanine and chlorophyll levels. Its low yield and delicate nature require exceptional care from skilled farmers.
Profile
– Incredibly smooth and creamy
– Deep, complex umami
– Almost no bitterness
– Bright, radiant green
Yabukita
A cultivar of strength and tradition
The most widely grown cultivar in Japan, Yabukita accounts for over 70% of national tea production. While commonly used in sencha, it also appears in matcha, offering a brighter, brisker taste with classic green tea character.
Cultivation
Yabukita is hardy and reliable, with strong resistance to environmental stress. When shade-grown for matcha, it retains a sharper edge than more umami-heavy cultivars.
Profile
– Clean, crisp texture
– Fresh, grassy flavor
– Mild umami with subtle astringency
– Bright, uplifting aroma
Gokou
A cultivar of richness and elegance
Gokou is a highly regarded cultivar from Kyoto, known for its deeply umami profile, floral notes, and dark green color. It creates a matcha with presence—bold, complex, and luxurious.
Cultivation
Extended shading leads to high chlorophyll and theanine content. Gokou’s leaves are then processed using traditional methods to preserve their layered flavor and lush texture.
Profile
– Thick, full-bodied mouthfeel
– Pronounced umami
– Soft floral and nutty sweetness
– Rich, dark green powder
Saemidori
A cultivar of brightness and balance
A cross between Yabukita and Asatsuyu, Saemidori was developed to minimize bitterness while enhancing sweetness and umami. It is considered one of the most approachable and elegant matcha cultivars.
Cultivation
Shade-grown for several weeks to boost theanine content and reduce astringency. Saemidori produces a fine, bright green powder with a smooth, balanced profile.
Profile
– Light, silky texture
– Naturally sweet and umami-rich
– Very low bitterness
– Vibrant, fresh green color
Kanaya Midori
A cultivar of elegance and softness
Less commonly used in matcha, Kanaya Midori is appreciated for its floral aroma, delicate sweetness, and easy-drinking nature. Its refined profile makes it an intriguing choice for those who enjoy subtlety and a lighter touch.
Cultivation
Developed in the 1960s, this cultivar combines the genetics of Yabukita and Shizu-Inzatsu. Shade-growing enhances its delicate notes, while its broader leaves produce a silky, smooth powder.
Profile
– Soft and refined mouthfeel
– Gentle floral and vegetal tones
– Minimal bitterness
– Clean, rounded finish
Choosing the Right Cultivar
Each cultivar has its own story to tell—through texture, aroma, and flavor. Some, like Asahi or Gokou, are rich and luxurious. Others, like Saemidori or Okumidori, strike a more delicate balance. Yabukita brings clarity and strength, while Kanaya Midori offers gentle nuance.
We explore each cultivar with curiosity and respect. Whether blended or offered alone, we believe in transparency—because knowing the origin and nature of your matcha adds depth to every cup.
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