Shizuoka
premiumA premium grade matcha from Shizuoka's renowned tea fields, offering a fresh and approachable taste profile perfect for daily enjoyment.
About the Cultivars
Yabukita (やぶきた)
Origin: Shizuoka, Japan
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. "
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.
Best Suited For:
Sencha, Gyokuro, Matcha, Kamairicha, Steamed Tamaryokucha
Note:
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: 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."
Flavor Profile:
- Rich umami
- Sweet
- Mellow
- Low astringency
- Refreshing
Aroma:
- Fresh
- Slightly sweet
Appearance:
Vibrant, clear green leaves and liquor.
Best Suited For:
Sencha, Matcha, Gyokuro
Note:
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: 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."
Flavor Profile:
- Strong umami
- Rich
- Slightly sweet
- Smooth
Aroma:
- Deep green
- Slightly milky (in some preparations)
Appearance:
Deep, vibrant green leaves.
Best Suited For:
Matcha, Gyokuro, Sencha
Note:
Often used in high-quality blends and single-cultivar offerings for its depth of flavor.
Recommended Brewing Methods
Benefits
Gentle energy boost
Rich in chlorophyll
Perfect for beginners
Versatile preparation
Pricing
Retail Packages
20g
109
100g
479
500g
2099
1kg
3495
Wholesale Information
Minimum Order: 5kg
Base Price: 4300฿/kg
Volume Discounts
5kg+
5% off
20kg+
10% off
50kg+
15% off
100kg+
20% off
Pre-order Item
Please allow 14 days for delivery (may vary).