Beyond just brands, matcha powder is made from cultivars. Like apples, grapes, or coffee, there are several varieties of matcha, each with different flavor profiles and aromas. You might wonder what your favorite powder is made from, or be simply curious about the matcha cultivars that exist.

Here’s everything you need to know about matcha cultivars!

What is a Cultivar?

Cultivar, short for cultivated variety, is a manmade strain of a plant specifically bred for desirable traits like flavor, smell, color, or pest resistance. Unlike a variety, which is naturally occurring, cultivars are made by cloning or grafting.

This is a direct result of selective breeding, where you can guide the evolution of a plant directly. Without this horticulture, you wouldn’t have cash crops like cotton, coffee, sugar, or wheat, which play massive roles in our global economy.

A good analogy would be apple varieties like Fuji, Granny Smith, Gala, Golden Delicious, Honeycrisp, and so on. In the matcha world, the Camellia sinensis plant is the variety from which all matcha is made. Then, cultivars like Saemidori, Okumidori, and so on are cultivars of the sinesis plant.

How Are Matcha Cultivars Made?

All matcha cultivars are made from cuttings of other plants, then propagated to create a new variety. Why not just use the regular tea plant? Well, plants are famously inconsistent when left totheir own devices. It’s hard to control how they’ll grow and naturally produce genetically different offspring, which may have different qualities that influence the flavor.

If you’re a tea farmer who depends on matcha tasting the same every crop, the easiest way to consistently produce that at a large scale is by using cultivars. To make a cultivar, you take a cutting from the parent plant and propagate it. This makes an identical clone and pretty much guarantees that your crop will taste the same from harvest to harvest.

That’s how a cultivar like Yabukita becomes dependable for its umami, savory, and grassy taste.

How Many Matcha Cultivars Are There?

All matcha comes from the same Camellia sinensis plant, and while varieties can naturally occur, there are at least 100 cultivars of matcha in Japan. However, only about a dozen of them make up the matcha powder we consume at home or in stores.

You can split cultivars up by their origin: Uji, Shizuoka, Fukuoka, etc. However, most people are familiar with matcha from Uji, Japan, since its suitable climate produces the best-tasting matcha. For simplicity, many brands refer to cultivars by Uji and non-Uji.

What’s the Most Popular Matcha Cultivar?

Not all cultivars are bred alike, and some yield more desired traits and flavors than others. In the same thought, some are also easier to take care of. Ideally, the perfect cultivar of matcha would have the most well-rounded flavor and be super resistant to pests and weather. But that’s easier said than done. In Japanese matcha production, these are the most popular cultivars that make up the tea fields:

1. Yabukita: 70%+
2. Yutakamidori
3. Okumidori
4. Saemidori
5. Sayamakaori
6. Asatsuyu
7. Others: 1% each

I’ve seen several percentages of the tea cultivars (like Yunomi, Osada Tea Japan, and Kyo Hayashiya), but all of them differ slightly. The most sound evidence, though, is that the Yabukita cultivar makes up 70%+ plots in Japanese tea farms. Then, from there, it’s about 3-6% of Yutakamidori, Okumidori, and Saemidori, each.

Yabukita is considered the standard due to its ability to withstand cold, bugs, diseases, and more. It also produces the most well-rounded flavor, being a little sweet, umami, nutty, floral, and astringent, which makes it perfect for blends.

Are Most Matcha Powders a Single Type of Cultivar?

First, 97% of matcha is made from cultivars. Rarely is any matcha made from a single-origin crop because of inconsistent flavors over the years. A single crop’s flavor can vary widely depending on the terrain, weather, or disease, which is bad for mass production, as it prioritizes consistent flavor at a large scale. So, blending cultivars is ideal, similar to how coffee is normally a blend of single-origin beans.

Single-origin powders also tend to taste flat and have a one-note flavor. Blending cultivars together allows you to create a blend with complex flavors. That’s why there are tea masters responsible for creating a robust flavor profile for matcha powder, most importantly for the Japanese tea ceremony.

So, what does each cultivar taste like? What gives you that strong umami, and what’s more floral? Well…

10 Popular Matcha Cultivars Explained

There are more than a hundred matcha cultivars in Japan… and not all of them are followed closely or registered. It would take forever to get through all of them! So, this section talks about the more popular cultivars.

Yabukita

Cultivar made in 1908 by tea breeder Sugiyama Hikosaburo. It’s an easy-to-grow cultivar mainly grown in Shizuoka and Mie. It comprises 70+% of Japanese tea production due to its exceptional growing qualities.

Pros: High yield, good quality, consistent growth, frost-resistant, weather-adaptive, and has a balanced taste.

Cons: Weak to fungal diseases: anthracnose and gray blight.

Flavor Profile: Good aroma with a balanced umami and good sweetness, often known as the “taste of Japan”.

Appearance: Long, straight, deep green leaves that grow upwards.

Origin: Shizuoka Prefecture, Japan

Yutaka Midori

Made at the National Institute of Vegetable and Tea Science in Kanaya, and second most popular tea cultivar in Japanese tea production. Mostly grown in Kagoshima and Miyazaki. Right before harvest, it’s shaded at 60% to reduce bitterness!

Pros: Great yield, resistance to fungal disease.

Cons: Weak to cold weather.

Flavor Profile: Mild flavor with balanced astringency and sweetness. Very vegetal and fresh.

Appearance: Medium-sized, deep green leaves that grow at a 45-degree angle and have a nice curvature of the leaves from the stem. They look like a textbook definition of tea leaves.

Origin: Shizuoka Prefecture

Kanaya Midori

A cross between Yabukita and a tea plant called Shizuoka Zairai number 6 (S6). Cultivar known for making high-quality sencha. It’s late-budding, specifically harvested 4 days after that of Yabukita.

Pros: Great yield, resistant to pests, super resistant to cold.

Cons: Grows best in clay soil.

Flavor Profile: Sweet, salty, milk flavor, with a milky aroma. It’s creamy, bright, and vegetal with a subtle citrus tinge.

Appearance: Similar to Yabukita but smaller, dark green, with glossy leaves.

Origin: Kanaya Town in Shizuoka, now Shimada City

Okumidori

Also made by the National Institute of Vegetable and Tea Science at Kanaya, it’s a cross between the F1 hybrid of ‘Yabukita’ and the Shizuoka variety 16. It’s also a late bloomer, with a harvest date 8 days after that of Yabukita.

Pros: Frost-resistant, high-yielding, with vigorous growth.

Cons: Weak to fungal disease anthracnose.

Flavor Profile: Mellow flavor, smooth, sweet, umami, quite balanced. Because of its balanced flavor, it’s often used to balance blends.

Appearance: Similar to Yabukita but with smaller leaves and a pure green color.

Origin: Shizuoka Prefecture, Japan

Saemidori

A cross between Yabukita and Asatsuyu in 1969 to improve Asatsuyu, but registered in 1990’s. It’s an early-budding plant, 2-5 days earlier than Yabukita, with a medium yield.

Pros: Thrives in a warm environment and has a high amount of amino acids, making it sweeter.

Cons: Weak against fungal disease gray blight, cold, and strong wind. Once damaged by frost, extremely hard to recover. Hard to grow.

Flavor Profile: Super fresh, smooth, and sweet with low bitterness and astringency. Lots of umami.

Appearance: Has a striking, bright green color, with small oval-shaped leaves in a branching pattern.

Origin: Kyoto, Japan

Samidori

Not to be confused with saemidori, samidori is an unregistered cultivar from Uji famous for its amazing flavor. Harvested at the same time as Yabukita.

Pros: Resistant to cold weather and long picking period.

Cons: Weak against gray blight.

Flavor Profile: Rich umami, creamy, sweet, and nutty. Full-bodied and creamy forward.

Appearance: Vibrant green, glossy.

Origin: Uji, Japan

Sayamakaori

A cross between Yabukita tea plants at the Saitama Prefecture Tea Experimental Station in 1958. One of the highest quality teas, with a distinct fragrance. It’s an early-budding tea, harvested 2-3 days earlier than Yabukita.

Pros: High-yielding (more than Yabukita), strongly resistant to cold, and easy to grow. High in catechins. Good alternative to Yabukita for cooler regions.

Cons:

Flavor Profile: Rich aroma, flavor, and floral fragrance, but high in astringency.

Appearance: Similar to Yabukita, but the leaves are slightly bigger and thicker.

Origin: Saitama, Japan

Asahi

The most expensive and highly prized matcha cultivar is made by Kiyoharu Tsuji, a renowned tea master. He uses a special fertilizer and an intense shading method to achieve an insane umami and sweet flavor. It has almost double the amount of L-theanine compared to regular matcha, responsible for umami.

Pros: Strong resistance to cold and disease,

Cons: Weak to humid soil

Flavor Profile: Well-rounded, aromatic, umami, buttery, rich, and sweet. Not bitter or astringent at all.

Appearance: Very deep green, almost emerald. Large oval-shaped leaves in a branching pattern, growing horizontally.

Origin: Uji, Japan

Gokou

Another rare cultivar; highly sought after for its intense umami flavor. Made with native seeds from Uji in the Kyoto Prefecture Tea Industry Research Institute, primarily made for gyokuro and sencha. It’s a late-budding tea, harvested 3 days later than Yabukita. Not many tea farms produce this tea!

Pros: Strong resistance to cold and fungal disease anthracnose.

Cons: Intense flavor, not ideal for blends.

Flavor Profile: Rich umami, sweet, and creamy, with a refreshing aftertaste. Often described as having a buttery vegetable flavor and a chocolate note.

Appearance: Vibrant green, medium-oval leaves with a wide canopy.

Origin: Uji, Japan

Uji Hikari

This rare cultivar is from an individual seed-grown plant selected by Kyoto Prefecture Tea Industry Research Institute in 1954. It forms the foundation for many high-end matcha blends, which offer a deep umami flavor and little bitterness. It’s so rare that only 1% of tea production uses this plant.

Pros: Intense umami flavor with little bitterness.

Cons: Low yield, semi-weak to cold weather, and fungal disease anthracnose.

Flavor Profile: Creamy, clean, sweet, umami, and slightly marine.

Appearance: Bright green, wavy leaves.

Origin: Uji, Japan

Best Matcha Cultivars

Best is subjective; the best matcha cultivar for production might be different from the one you like best. This depends especially on your goals and flavor preferences.

From a production standpoint, the best cultivar is hands down Yabukita. It’s the easiest to grow, withstands extreme temperatures, and diseases. For farmers, this is the ideal crop! Easy, consistent, dependable, and produces a great flavor. What more could you ask for?

Flavor-wise, it’s a bit more variable, especially since most matcha powders are blends and not truly single-origin. The best way to figure out which cultivar is best for you is to look at the label on your matcha powder. Usually, brands disclose what cultivars make up their powder. From there, you can see which cultivar pops up most often in your collection.

Generally, Gokou, Uji Hikari, and Asahi tend to be more umami-forward, sweeter, and less astringent. From there, Yabukita, Samidori, and Okumidori are more in the middle.

Matcha Cultivars Comparison

With so many cultivars, it can be overwhelming to understand the differences! So, here’s a handy table comparing the 17 cultivars mentioned above. I love the table dmatcha.com made, and it was my inspiration for the ✰ ratings!

Cultivar	Flavor Profile	Umami	Bitterness	Astringency	Sweetness	Floral	Vegetal	Best For
Yabukita	Balanced, classic “Japanese tea” flavor	★★★☆☆	★★☆☆☆	★★☆☆☆	★★★☆☆	★★☆☆☆	★★★☆☆	Everyday matcha, blends, beginners
Yutaka Midori	Fresh, green, slightly brisk	★★★☆☆	★★☆☆☆	★★★☆☆	★★★☆☆	★★☆☆☆	★★★★☆	Iced matcha, refreshing lattes
Kanaya Midori	Creamy, milky, lightly citrusy	★★★★☆	★☆☆☆☆	★★☆☆☆	★★★★☆	★★☆☆☆	★★★☆☆	Smooth lattes, sencha-style matcha
Okumidori	Soft, mellow, well-rounded	★★★★☆	★☆☆☆☆	★★☆☆☆	★★★☆☆	★★☆☆☆	★★★☆☆	Blends, latte bases
Saemidori	Ultra-smooth, sweet, vibrant green	★★★★★	★☆☆☆☆	★☆☆☆☆	★★★★★	★★★☆☆	★★★★☆	High-end matcha, sweet lattes
Samidori	Rich, creamy, nutty umami	★★★★★	★☆☆☆☆	★☆☆☆☆	★★★★☆	★★☆☆☆	★★★☆☆	Traditional usucha, premium matcha
Sayamakaori	Floral, aromatic, bold	★★☆☆☆	★★★★☆	★★★★☆	★★☆☆☆	★★★★☆	★★★☆☆	Fragrant teas, stronger palates
Asahi	Buttery, deep umami, luxurious	★★★★★	★☆☆☆☆	★☆☆☆☆	★★★★★	★★★☆☆	★★☆☆☆	Ceremonial matcha, no milk
Gokou	Bold umami with chocolate notes	★★★★★	★☆☆☆☆	★☆☆☆☆	★★★★☆	★★☆☆☆	★★★☆☆	Usucha or Koicha, purists
Uji Hikari	Clean, marine, elegant umami	★★★★★	★☆☆☆☆	★☆☆☆☆	★★★★☆	★★☆☆☆	★★☆☆☆	High-end blends, usucha or koicha

Single-Cultivar Matcha: Does It Exist?

Yes, single-cultivar matcha does exist, but it’s far less common than blended matcha and much harder to find. But for good reason!

Most matcha on the market is blended on purpose. As mentioned, blending different cultivars helps tea producers create a consistent flavor year after year, even when weather, soil conditions, or harvest timing change. If you buy a certain matcha powder, you expect to taste the same time after time, and blends help achieve that goal.

Single-cultivar matcha, on the other hand, is made from one specific tea cultivar, often grown in a very limited area. These powders are usually produced in small batches and are most common with rare or highly prized cultivars like Asahi, Gokou, Samidori, or Uji Hikari.

Because there’s no blending to “smooth out” the flavor, single-cultivar matcha can taste more distinctive and intense. You’ll notice sharper differences in umami, sweetness, bitterness, or aroma compared to blends.

That said, there are tradeoffs.

Why is Single Cultivar Matcha Not As Popular?

Single-cultivar matcha is:

• Harder to source
• Produced in very limited quantities
• Much more expensive
• Less forgiving if brewed incorrectly

It’s also not always ideal for everyday drinking or lattes. Many single-cultivar matchas are designed to be enjoyed plain. Once you add milk or sweeteners, the extra umami and sweetness can wash away.

Think of single cultivar matcha as a specialty experience, while blends are for everyday drinking. They also tend to be lablelled as “ceremonial grade matcha”, which is helpful but not entirely always the case.

If you’re curious about cultivar differences, single-cultivar matcha can be a great way to experience distinct notes. But for most people, a well-crafted blend will taste better more often.

Which Matcha Cultivar Should You Choose?

If you’re new to matcha:
Start with blends made with Yabukita, Okumidori, or Samidori.
They’re balanced, forgiving, and won’t taste overly bitter even if your technique isn’t perfect.

If you love sweet, low-bitterness matcha:
Look for Saemidori or Asahi.
These are high in amino acids and naturally smoother, even without much sweetener.

If you’re chasing deep umami:
Try Asahi, Gokou, or Uji Hikari.
These are rich, creamy, and intense. Amazing on their own, but they can taste diluted milk.

If you mostly drink matcha lattes:
Yutaka Midori, Kanaya Midori, or Okumidori work especially well with milk.
They hold their flavor without getting lost or too bitter. If your matcha tastes bitter or flat, it’s often not the cultivar, it’s your water temperature or powder choice.

Sources:

Wild, Katrina. “Japanese Tea Cultivars: A Short Guide | Kyoto Obubu Tea Farms.” Obubutea.com, 2025, obubutea.com/shop/tea-books/japanese-tea-cultivars-a-short-guide/?srsltid=AfmBOopkesGBaeU0mb0dhjLBzbRWEjVTXUTLA6bzUp8I7Amu6r1Zk0MZ. Accessed 18 Dec. 2025.

Xue, Jinjin, et al. “Effect of Cultivar and Process on the Astringency of Matcha Based on Flavonoids-Targeted Metabolomic Analysis.” Food Research International, vol. 204, 6 Feb. 2025, p. 115954, www.sciencedirect.com/science/article/abs/pii/S0963996925002911, https://doi.org/10.1016/j.foodres.2025.115954.

Yagi, Chika, et al. Fruits and Nuts. Aug. 2010. https://www.ctahr.hawaii.edu/oc/freepubs/pdf/F_N-15.pdf

Kyo Hayashiya. “Understanding Matcha Tea Cultivars.” Kyo Hayashiya, 20 July 2024, kyohayashiyamatcha.com/blogs/journal/understanding-matcha-tea-cultivars-a-guide-for-tea-enthusiasts?srsltid=AfmBOoqIbbr7Axv388kjp2FlTJiruqMeQWerGqzKlcIdqewAntfaHk3t. Accessed 18 Dec. 2025.