How to Choose Ceremonial Grade Matcha: Matcha Cultivars Explained

Why Is It Important to Know the Cultivar Before Buying Matcha?

Matcha differs not only in origin or grade.

The tea cultivar is one of the most important factors that determines the aroma and flavor of matcha.

Tea cultivars can be compared to grape varieties in wine. Even when grown in the same region, different cultivars can produce distinctly different flavor profiles.

For example, some cultivars may offer:

• High umami
• Smooth sweetness
• Low bitterness

While others may provide:

• Strong green tea aroma
• Fuller body
• Deeper and more intense flavor

Understanding the cultivar can help you anticipate the tasting notes before even tasting the matcha, much like choosing coffee beans based on their origin and variety.

Popular Matcha Cultivars in Japan

Matcha on the market is generally categorized into two types:

1. Single Origin / Single Cultivar
Matcha produced from a single tea cultivar, showcasing the unique character of that variety.

2. Blend
A combination of multiple cultivars designed to achieve a balanced and consistent flavor profile.

Although Japan has more than 100 tea cultivars, only a limited number are commonly used for producing matcha.

In this article, we will explore three of the most popular matcha cultivars:

• Yabukita
• Saemidori
• Okumidori

1. Yabukita – The Most Widely Cultivated Matcha Variety in Japan

When discussing the most common matcha cultivar in Japan, the answer is usually Yabukita.

This cultivar accounts for approximately 70–75% of Japan’s tea cultivation area.

Its popularity comes from several advantages:

• Easy to cultivate
• Consistent yield
• Balanced flavor between sweetness and astringency

Typical characteristics of Yabukita matcha include:

• Balanced flavor
• Moderate umami
• Fresh green leaf aroma
• Slight bitterness typical of authentic green tea

Because of its balanced profile, Yabukita is widely used in:

• Everyday drinking matcha
• Matcha for cafés
• Some ceremonial-grade matcha blends

2. Saemidori – Known for Sweetness and Vibrant Green Color

Saemidori literally means “bright green.”

This cultivar was developed by crossing:

• Yabukita
• Asatsuyu

In recent years, Saemidori has become increasingly popular and is often associated with premium matcha.

It is particularly well known in tea-growing regions such as:

• Kagoshima

Key characteristics of Saemidori matcha include:

• Bright green color
• Smooth sweetness
• Low bitterness
• Pronounced umami

Because of these qualities, Saemidori is often considered suitable for ceremonial-grade matcha, especially when prepared as:

Usucha (thin matcha)

The flavor is typical:

• Smooth
• Sweet
• Gentle

making it approachable even for beginners.

3. Okumidori – A Cultivar with Deep Flavor and High Umami

Another cultivar frequently found in high-quality matcha is Okumidori.

This variety is often used when a deeper flavor and stronger umami are desired.

Typical characteristics include:

• High umami
• Rich flavor
• Full body
• Deep tea aroma

Okumidori is often used for preparing:

Koicha (thick matcha)

which is the concentrated form of matcha traditionally served in the Japanese tea ceremony.

Is Ceremonial Grade Matcha Made from a Single Cultivar?

The answer is:

Not necessarily.

Many ceremonial-grade matcha products are blends of multiple cultivars, such as:

• Yabukita
• Saemidori
• Okumidori

Blending allows tea producers to achieve a flavor that is:

• Balanced
• Smooth
• Consistent

The art of blending cultivars is considered one of the key skills of Japanese tea producers.

How to Choose Ceremonial Grade Matcha Based on Cultivar

If you are looking for high-quality or ceremonial grade matcha, the cultivar can help guide your decision.

For example:

If you prefer a balanced flavor
→ choose Yabukita

If you enjoy a smoother and sweeter matcha
→ choose Saemidori

If you prefer deeper flavor with strong umami
→ try Okumidori

However, cultivar is only one of several important factors.

Matcha quality also depends on:

• Growing region
• Cultivation methods
• Harvesting techniques
• Stone-grinding process

Conclusion

Understanding matcha cultivars is one of the keys to choosing high-quality and ceremonial grade matcha.

Some of the most used cultivars include:

• Yabukita – Balanced flavor and the most widely cultivated variety in Japan
• Saemidori – Smooth sweetness with a vibrant green color
• Okumidori – Deep flavor with high umami

Once you understand the differences between these cultivars, it becomes much easier to choose a matcha that matches your personal taste.

This knowledge can also help café owners or tea professionals communicate matcha flavor profiles more clearly to customers.

FAQ: Frequently Asked Questions About Matcha Cultivars

Which matcha cultivar is the best?

There is no single “best” cultivar. The taste of matcha depends on many factors such as growing region, processing methods, and harvest timing.

However, cultivars commonly found in high-quality matcha include:

• Yabukita – Balanced flavor and the most widely grown cultivar in Japan
• Saemidori – Smooth sweetness and vibrant green color
• Okumidori – High umami with a deeper flavor profile

Which cultivars are used for ceremonial grade matcha?

Ceremonial grade matcha does not always come from a single cultivar. Many Japanese tea producers blend several cultivars to create a balanced, smooth flavor with clear umami.

What is Yabukita?

Yabukita is the most widely cultivated green tea cultivar in Japan, accounting for around 70% of the country’s tea plantations.

It is known for:

• Balanced flavor
• Fresh green tea aroma
• Moderate umami and slight natural bitterness

Yabukita is used in both everyday drinking matcha and some ceremonial-grade matcha.

How is Saemidori different from Yabukita?

Saemidori is known for:

• Bright green color
• Smooth sweetness
• Low bitterness
• Clear umami

Compared with Yabukita, Saemidori matcha is often perceived as smoother and easier to drink, which is why it is frequently used in ceremonial-grade matcha.

What type of matcha is Okumidori best for?

Okumidori produces matcha with:

• High umami
• Deep flavor
• Distinct tea aroma

It is therefore well suited for Koicha, the thick matcha served in the Japanese tea ceremony.

What is the difference between single cultivar and blended matcha?

Single cultivar matcha is made from one tea variety, allowing the unique characteristics of that cultivar to stand out.

Blended matcha combines several cultivars to achieve a flavor that is balanced, smooth, and consistent throughout the year.

Many ceremonial-grade matcha products in Japan are therefore blended matcha.

What factors should you consider when choosing high-quality matcha?

When selecting good matcha, consider several key factors:

• Tea cultivar
• Growing region (Uji, Nishio, Yame, Kagoshima, Shizuoka)
• Color of the powder (should be vibrant green)
• Aroma (fresh and clean, not dull)

Cultivars such as Yabukita, Saemidori, and Okumidori are commonly found in high-quality matcha.

 

 

Related Articles

• What’s the Best Way to Make Matcha? A Comparison of 4 Popular Tools with Pros and Cons
• Koicha vs Usucha: What’s the Difference Between Thick and Thin Matcha?
• Matcha: From Ancient Tea to a Global Beverage
• How to Store Matcha Properly and Make It Last Longer
• Matcha Tasting Notes: How to Understand Matcha Flavor Like a Pro
• Major Matcha Growing Regions in Japan