OurTeaCultivars
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Origin & History

Country: Japan

Prefecture: Kyoto

Developed: 1954

"Meaning 'Light of Uji', Uji Hikari was selected from a native 'Zairai' tea field in Uji, Kyoto, in 1954 by the Kyoto Tea Research Institute. Despite its age, it remains an unregistered cultivar but is highly prized, especially for high-grade matcha and gyokuro. Its leaves have a distinctive wavy pattern, making them visually unique in the tea fields. It's known for a captivating sweet aroma called 'Ooika' or 'Aroma of Shadows' when shaded. Due to its distinct and powerful character, it's often sought after for single-cultivar offerings to showcase its unique profile. "

Characteristics

Additional Notes

Low production volume but highly sought after. Its erect shape makes it ideal for handpicking.

Origin & History

Country: Japan

Prefecture: Kyoto

Developed: c. 1953 by Hirano Jinnojō

"Meaning 'morning sun', Asahi was selected from a native tea plant in Uji, Kyoto. [3, 7] While it is not officially registered, the Kyoto Prefecture Tea Experimental Center named it Asahi in 1953. [7] It is considered a high-grade variety, especially for producing tencha for matcha, and is often used in tea fairs. [17] Due to its difficult cultivation and processing, its yield is limited, making it a rarity. [17] Hand-picking is considered best for this cultivar. [7]"

Characteristics

Additional Notes

Asahi has a strong resistance to cold weather but does not tolerate excessive humidity in the soil. [7] It is a normal budding cultivar with large, thin buds when shaded. [7]

Origin & History

Country: Japan

Prefecture: Kyoto

Developed: 1939 by Koyama Masajirou

"Samidori is a distinguished tea cultivar originating from a tea plant in Uji, Kyoto, a region renowned for its superior tea craftsmanship. [4] It was bred by Koyama Masajirou in 1939 and its use was officially encouraged in 1954. [4, 8] It is a cornerstone of Uji's esteemed tea heritage and is highly recognized in Kyoto Prefecture for its distinct flavor and color. [1, 5] Samidori is well-suited for producing high-quality shaded teas. [9]"

Characteristics

Additional Notes

Samidori is a normal budding cultivar with good cold resistance and a long picking period, making it suitable for hand-picking. [8, 9] It is known for its vibrant green hue and is a popular choice for both single-cultivar offerings and blends. [1, 4]

Origin & History

Country: Japan

Prefecture: Shizuoka

Developed: 1970 (registered)

"Kanaya Midori is a cross between the renowned Yabukita cultivar and Shizuoka Zairai number 16, developed in 1949. [2, 18] It was officially registered as Tea Cultivar No. 30 in 1970. [2] Its name is derived from the former Kanaya town in Shizuoka, a notable tea-producing region. [2, 18] This cultivar is particularly famous for producing sencha with a characteristic milky aroma and flavor. [2, 15, 25]"

Characteristics

Additional Notes

The harvest time for Kanaya Midori is typically about four days after Yabukita. [2] While its leaves are somewhat smaller than Yabukita, it boasts a higher yield. [2]

Origin & History

Country: Japan

Prefecture: Kyoto

"The term 'Zairai' (在来) translates to 'native' or 'indigenous', and it refers to tea plants grown from seeds rather than from cuttings. [6, 28] This means each Zairai tea tree is genetically unique, resulting in a diverse tea field. [6] Uji Zairai is native to the Wazuka Town area of Kyoto Prefecture, a historic center of Japanese tea production. [6, 22] Because Zairai tea fields are not uniform, managing their varied growth rates can be challenging, but they are also more resistant to diseases and pests. [6, 27] Teas made from Zairai plants are considered to offer a taste of traditional, pre-cultivar Japanese tea. [28]"

Characteristics

Additional Notes

Zairai tea trees develop a deep taproot, allowing them to absorb more nutrients and minerals from the soil, which contributes to their characteristic deep, earthy aroma. [6] The genetic diversity of Zairai fields makes them well-suited for organic farming. [6]

Origin & History

Country: Japan

Prefecture: Shizuoka

Developed: 1908 by Hikosaburō Sugiyama

"Developed in 1908 by Hikosaburō Sugiyama in Shizuoka Prefecture, Yabukita is the most widely cultivated tea cultivar in Japan, accounting for a vast majority of tea production. Its name comes from 'yabu' (bamboo grove) and 'kita' (north), as Sugiyama originally planted it north of a bamboo clearing. It was officially registered as Tea Agriculture and Forestry Registered Cultivar No. 6 in 1953. Its popularity stems from its hardiness, frost resistance, adaptability to various regions, high yield, and excellent, well-balanced flavor. "

Characteristics

Additional Notes

Known as the backbone of Japan's tea industry. Covers over 70% of Japan's tea plantation area.

Origin & History

Country: Japan

Developed: 1990 (registered)

"Meaning 'clear green', Saemidori is a relatively newer cultivar, registered in 1990. It is a crossbreed of Yabukita and Asatsuyu, inheriting desirable traits from both. It's prized for its vibrant green color, lower astringency, and rich umami flavor. It is an early-budding tea plant. It's gaining popularity for producing high-quality sencha and matcha with a beautiful hue and a sweet, mellow taste."

Characteristics

Additional Notes

Known for its excellent color and high amino acid content, but its yield can be affected by damage to the plant. Has lower yield than Yabukita but good cold resistance.

Origin & History

Country: Japan

Developed: 1974 (registered)

"Meaning 'late green', Okumidori is a cultivar that flushes later in the spring season compared to Yabukita. Registered in 1974, it's a cross between Yabukita and a native Shizuoka variety. It's valued for its strong umami, rich flavor, and vibrant green color, making it excellent for matcha and shaded teas like gyokuro. Its late budding nature can be an advantage in avoiding frost damage."

Characteristics

Additional Notes

Often used in high-quality blends and single-cultivar offerings for its depth of flavor.

Origin & History

Country: Japan

Prefecture: Kyoto

Developed: 1953 by Kyoto Prefecture Tea Industry Research Institute

"Gokou, meaning 'halo' or 'aura', is an unregistered cultivar selected from a native tea plant in Uji, Kyoto, in 1953. [4] It is highly regarded for its use in high-quality gyokuro and matcha. [4] Its name is said to be inspired by the halo of a saint, alluding to its exceptional qualities. [2] Due to its distinct and desirable characteristics when shaded, it is a preferred choice for connoisseurs and is often used in tea ceremonies. [7]"

Characteristics

Additional Notes

Gokou is known for its strong resistance to cold weather. [4] It is a relatively rare cultivar, prized for its naturally high umami content and mellow, full-bodied flavor. [3, 4]

Origin & History

Country: Taiwan

Developed: 1980s (officially registered as TTES #12) by Taiwan Tea Experiment Station (TTES)

"Jin Xuan, often called 'Golden Daylily' or 'Milk Oolong', is a renowned Taiwanese tea cultivar developed in the 1980s. It's celebrated for its naturally creamy, milky aroma and smooth, sweet taste. While primarily used for oolong tea, its unique flavor profile has led to experimentation in other tea types. If used for matcha, it would likely be selected for its smooth texture and inherent sweetness, lending a unique character."

Characteristics

Additional Notes

The 'milky' characteristic is natural to the cultivar and not due to added flavorings in authentic Jin Xuan. Your 'Miruku' product name aligns well with this cultivar's famous trait.