Redefining tea for everyone
Redefining tea for everyone

OurTeaCultivars
สายพันธุ์ชาของเรา

Explore the unique stories and characteristics of the tea cultivars we carefully select for our matcha. Each cultivar brings its own distinct flavor, aroma, and personality to your cup.

Uji Hikari

(うじひかり)

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

Flavor Profile:

  • Significant sweetness
  • Rich umami
  • Smooth
  • Creamy
  • Mild-umami
  • Savory
  • Trufflesque
  • Dew-sweet freshness
  • Sweet potato note

Aroma:

  • Sweet
  • Rich
  • Savory
  • Straw
  • Seaweed
  • Rice koji
  • Gently toasted

Appearance:

Bright green, small, wavy, shiny leaves; produces a bright green matcha.

Typically Used For:

Matcha, Gyokuro

Additional Notes

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

Find this cultivar in our products:

Yabukita

(やぶきた)

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

Flavor Profile:

  • Classic green tea flavor
  • Well-balanced
  • Refreshing
  • Rich umami
  • Slightly Astringent

Aroma:

  • Warm
  • Long-lasting
  • Fresh

Appearance:

Bright green leaves; blueish-green liquor when brewed.

Typically Used For:

Sencha, Gyokuro, Matcha, Kamairicha, Steamed Tamaryokucha

Additional Notes

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

Saemidori

(さえみどり)

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

Flavor Profile:

  • Rich umami
  • Sweet
  • Mellow
  • Low astringency
  • Refreshing

Aroma:

  • Fresh
  • Slightly sweet

Appearance:

Vibrant, clear green leaves and liquor.

Typically Used For:

Sencha, Matcha, Gyokuro

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.

Find this cultivar in our products:

Okumidori

(おくみどり)

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

Flavor Profile:

  • Strong umami
  • Rich
  • Slightly sweet
  • Smooth

Aroma:

  • Deep green
  • Slightly milky (in some preparations)

Appearance:

Deep, vibrant green leaves.

Typically Used For:

Matcha, Gyokuro, Sencha

Additional Notes

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

Find this cultivar in our products:

Jin Xuan

(金萱)

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

Flavor Profile:

  • Creamy
  • Milky
  • Smooth
  • Sweet
  • Floral

Aroma:

  • Milky
  • Buttery
  • Floral

Appearance:

Typically light to medium green leaves for oolong; for matcha, it would be a fine green powder.

Typically Used For:

Oolong (primarily), Experimentally for other types like Matcha if it imparts desirable creamy notes

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.

Find this cultivar in our products: