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.
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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.
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.
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.