Matcha Cultivars Explained

Matcha brands love to talk about their cultivars.

But unless you're a tea expert, what even is a cultivar?

Think of it like wine. A cultivar is just a specific variety of the tea plant, Camellia sinensis. The same way Cabernet and Chardonnay grapes make very different wines, different tea cultivars make very different matcha. Each one has its own genetic makeup that shapes how your matcha tastes, smells and looks.

So when you see a matcha brand mention Yabukita or Asahi or Okumidori, they're talking about the variety of tea plant their matcha comes from. Simple as that.

Why Cultivars Matter For Your Matcha

Here's why this matters to you. The cultivar determines your matcha's core flavor profile. Whether your matcha tastes umami-rich, sweet, floral, or grassy starts with the genetics of the plant itself.

Different cultivars have different levels of amino acids like L-theanine, which gives matcha that savory umami depth and calm focused energy. They also have varying amounts of catechins, which create bitterness and astringency.

Even the chlorophyll content changes between cultivars, and that's what gives matcha its vibrant green color. The aromatic compounds differ too. Some cultivars lean nutty, others floral, some even have marine or seaweed notes.

All of this is written into the plant's DNA before you even get to terroir, processing methods, or harvest timing. In other words, cultivars are the foundation. Everything else builds on top.

The Main Types of Matcha Cultivars

Yabukita: Japan's Workhorse

Yabukita is everywhere. Around 75% of the tea produced in Japan comes from this cultivar. It's the reliable option, the one that just works.

The flavor is balanced with good umami, moderate bitterness, and a fresh vegetal quality. Nothing extreme, nothing too delicate. It's cost-effective to grow and versatile enough for just about any use, which is why you'll find it in most culinary-grade products.

If you've had matcha and didn't think much about what cultivar it was, chances are it was Yabukita.

Asahi: Rare Elegance

Asahi is what you reach for when you want something special. This premium cultivar from Uji is rare and requires specialized cultivation methods because of its delicate nature.

What makes it worth the extra effort? It's exceptionally smooth with almost no bitterness. The umami is intense, the color is luminous green, and the overall experience feels refined. That's why it's reserved for high-end ceremonial matcha.

We use Asahi as one of the three cultivars in 753 Matcha for exactly this reason. It brings that elegance and smoothness to the blend.

Okumidori: The Smooth Operator

If Asahi is elegant, Okumidori is effortlessly smooth. The color is deep and vivid green. The flavor is round and clean with subtle sweetness and minimal bitterness.

It's a late-maturing cultivar, which gives the leaves more time to develop their creamy texture. That's why you'll find Okumidori in premium blends where texture matters as much as taste.

In 753 Matcha, Okumidori contributes that vibrant color and round, full-bodied flavor that makes each sip feel complete.

Saemidori: The Sweet One

Saemidori brings the brightness. It's sweet with minimal bitterness, has a vibrant green color, and gets harvested early in the season when the leaves are tender and fresh.

This cultivar has become increasingly popular for ceremonial-grade matcha because of how gentle and approachable it is. No harsh edges, just smooth sweetness.

Saemidori is the third cultivar in 753 Matcha, where it adds gentle sweetness and brightness to balance out the deeper umami notes.

Samidori: Rich Heritage

Samidori is a traditional Uji cultivar with a strong pedigree. It's known for powerful umami balanced with sweetness, a vivid green color, and smooth texture.

The aroma leans floral, and it has a high yield with an extended harvest window, which makes it easier to work with from a farming perspective. That's why it's been grown in Uji for generations.

Gokou: Deep Umami

If you want umami that really announces itself, Gokou delivers. The texture is creamy, the color is a rich dark green, and the bitterness stays low despite all that depth.

Gokou is often used in koicha, the thick ceremonial tea preparation where you want concentrated flavor and texture. It's prized in traditional tea ceremonies because of this.

How 753 Matcha Brings It All Together

753 Matcha uses a proprietary blend of Asahi, Okumidori, and Saemidori. Not by accident, but because each cultivar brings something the others don't.

Asahi gives you exceptional smoothness and that refined elegance. Okumidori adds vibrant color and a round, full flavor. Saemidori brings gentle sweetness and brightness to keep everything balanced.

The result is matcha that's umami-rich and smooth, with gentle nuttiness and sweetness layered underneath. No single cultivar could give you all of that on its own.

Think of it like a well-composed playlist. Each track plays its part, and together they create something more interesting than any one song could on its own.

Key Takeaway

Cultivars are the foundation of matcha before growing conditions, processing, or anything else comes into play. They set the baseline for what your matcha can taste like.

Blends like 753 Matcha often create more interesting, balanced matcha than single-cultivar options. You get to combine the strengths of different cultivars into something more complete.