The world of matcha extends well beyond the simplistic distinction between “ceremonial” and “culinary” grades. Much like wine grapes, such as Chardonnay and Pinot Noir, the cultivar of the tea plant plays a defining role in shaping the color, sweetness, and depth of umami in each bowl.
Although more than 100 tea cultivars are registered in Japan, only a select few dominate the high-end matcha market. Here are the best matcha cultivars you should know.
Table of Contents
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Yabukita - The Classic “Industry Standard” Matcha
- Okumidori - Deep and Mellow
- Saemidori - Bright & Sweet Luxury
- Gokō (Gokou) - The Umami Bomb
- Asahi - Crisp, Sharp Umami
- Asanoka - Aromatic and Well‑balanced
- Samidori - The "Uji Heritage" Cultivar
- Yutakamidori - The Bold Outlier
- Ujihikari - A Uji Original
- Houshun - The New Kid on the Uji Block
1. Yabukita - The Classic “Industry Standard” Matcha
Region: Widely grown across Japan, especially in Shizuoka and many other major tea‑growing prefectures.
Taste profile: Clean, slightly grassy, with moderate umami and a mild, refreshing bitterness
Market share: Roughly 65–75% of Japan’s green tea plantations use Yabukita, which means it underpins a huge portion of mid‑grade and everyday matcha blends. Because it is frost-resistant and high-yielding, it is the most widely planted cultivar in Japan.
Taste our clean classic Matcha Daimatsu
2. Okumidori - Deep and Mellow
Region: Historically associated with Kyoto and Uji, but also grown in other central‑Japan regions.
Taste profile: Creamy, round, and deeply savory umami. It lacks the sharp "bite" of Yabukita, offering a smooth finish with hints of nuttiness. Ideal in both lattes and traditional usucha or koicha. Often used in premium matcha for a rounder, more elegant taste.
Market share: Accounts for about 3–5% of Japan’s green tea plantations, so it’s still a niche but prized cultivar rather than a mass‑market staple.
Savor our creamy and deeply umami flavored Matcha Pine Forest
3. Saemidori - Bright & Sweet Luxury
Region: Primarily grown in the warmer climates of Kagoshima and Kyushu, but it is also grown in Nishio, Shizuoka Prefecture, the Kinki region, and Miyazaki Prefecture.
Taste profile: Sweet, clean, and bright with a refined umami and very low bitterness. It is prized for its vivid‑green color and clarity.
Market share: No precise nationwide percentage is published, but it is considered a relatively small, high‑end segment of the matcha market, mostly used in premium single‑cultivar or ceremonial‑grade blends. This cultivar is a hybrid of Yabukita and Asatsuyu, the latter often referred to as a “natural gyokuro” variety.
Try our sweet and luxurious Matcha Green Wave
4. Gokō (Gokou) - The Umami Bomb
Region: Rare, mainly cultivated in Uji and select parts of Kyoto for high‑end matcha.
Taste profile: Deep, savory (almost “brothy”) umami with a creamy, almost syrupy texture. It smells like toasted nori. This cultivar lends itself to a more “weighty”, luxurious experience. This is why it is highly prized for koicha (thick matcha) for its dense, rich flavor.
Market share: <0.5%. It is a niche, "connoisseur-only" cultivar often sold as limited-release single-origin packs.
Experience the umami bomb of Matcha Ocean
5. Asahi - Crisp, Sharp Umami
Region: Developed and grown mainly in Kyoto and Uji, often marketed as a specialty single‑cultivar matcha.
Taste profile: Bright, sharp umami with a clean finish, subtle grassy notes, and balanced bitterness. It has a complex, layered aroma. This cultivar suits drinkers who like a more “crisp” green‑tea character.
Market share: Very niche, Asahi is not one of the dominant plantings, so it likely represents well under 1% of plantations, but appears more often in specialty or craft‑focused matcha lines.
6. Asanoka - Aromatic and Well‑balanced
Region: Developed in Kagoshima Prefecture and widely grown there, as well as in some other southern‑Japan areas.
Taste profile: Well‑balanced sweetness and slight bitterness with a pleasant aroma and good amino‑acid content. This cultivar is often used in both everyday and semi‑premium matcha.
Market share: Exact market share is not published. It is a newer, regionally important cultivar that grows steadily in Kagoshima and contributes noticeably to that region’s output.
7. Samidori - The "Uji Heritage" Cultivar
Unlike many others, Samidori was specifically bred for Tencha production. It is the genuine matcha cultivar with a long history in the traditional tea ceremony.
Region: Strongly associated with Uji/Kyoto, but it is also used in blends from Nishio and select other regions.
Taste profile: Rich, elegant, and floral with almost no bitterness and a creamy mouthfeel. It has a heavy "broth-like" umami and a thick mouthfeel. This makes it the gold standard for Koicha. It is often described as one of the best cultivars for ceremonial matcha.
Market share: <1%. It is a regional specialty and is seldom found outside of Kyoto.
Taste our sweet and luxurious Matcha Green Wave
8. Yutakamidori - The Bold Outlier
Region: Kagoshima
Taste profile: Strong, full-bodied, slightly bitter, with a deep green color. It is often used where a strong flavor is needed (like lattes) rather than delicate sipping. It is more frequently used for Sencha.
Market share: In Kagoshima Prefecture, it accounts for approximately 25-30% of the total cultivated area.
9. Ujihikari - A Uji Original
Region: Uji
Taste profile: intensely rich flavor profile defined by very high umami, natural sweetness, minimal bitterness, and a thick, creamy texture, often with notes of seaweed, nuts, and a lingering savory finish.
Market share: Despite its exceptional quality, Ujihikari represents only a tiny fraction of overall production, well under 1%, due to its difficulty in cultivation and lower-yielding than dominant cultivars like Yabukita.
Experience our intensely rich Midorizu
10. Houshun - The New Kid on the Uji Block
Region: Uji
Taste profile: Compared to classic Uji cultivars, it is less umami-dense and has more aromatic refinement. It typically has a soft, well-balanced sweetness, very low bitterness, and a clean, elegant body, with noticeable floral and slightly fruity notes.
Market share: Houshun remains a niche cultivar with very limited production, but due to its very high quality, it is expected to grow in dominance in the coming years.
