Japanese Matcha Tea Varieties: The Best Matcha Cultivars Ranked by Quality
Introduction
When purchasing matcha, many customers focus on origin, color, or processing methods. However, the most important factor influencing matcha quality is the tea cultivar. In Japan, only specific tea plant varieties are suitable for producing high-quality matcha, especially ceremonial grade matcha.
This guide explains the main Japanese matcha tea varieties, ranked from highest to lowest quality, and clarifies which cultivars are best suited for ceremonial, premium daily, and culinary matcha.
Why Tea Cultivars Are Critical for Matcha Quality
Matcha is produced from tencha, a shaded green tea that is finely milled into powder. Not all green tea plants respond well to shading. Matcha-specific cultivars are selected for their ability to develop high levels of amino acids, vibrant green color, and smooth umami flavor under shade.
High-quality matcha cultivars typically offer:
- Higher L-theanine and amino acid content
- Lower bitterness and astringency
- Rich umami flavor
- Deep green color
- Smooth mouthfeel
For this reason, Japan has developed cultivars specifically for matcha production, particularly in Kyoto’s Uji region.
Japanese Matcha Cultivars Ranked by Quality
Below is an industry-recognized ranking of Japanese matcha cultivars, based on their actual use in tea ceremony matcha, premium retail matcha, and commercial matcha products.
Tier 1: Best Matcha Cultivars (Ceremonial Grade)
Samidori – The Best Matcha Cultivar
- Origin: Uji, Kyoto
- Flavor profile: Sweet, smooth, rich umami
- Bitterness: Extremely low
- Best for: Ceremonial grade matcha, tea ceremony
Samidori is widely regarded as the highest-quality matcha cultivar in Japan. It produces a deep green color, creamy texture, and refined flavor, making it the preferred choice for top-grade ceremonial matcha.
Asahi – Traditional High-Umami Matcha Variety
- Origin: Kyoto
- Flavor profile: Deep umami, full-bodied
- Best for: Koicha (thick tea), ceremonial blends
Asahi is known for its strong umami and excellent performance under heavy shading. It is frequently used by traditional tea houses and blended with Samidori for elite matcha.
Uji Hikari – Elegant and Aromatic Matcha Cultivar
- Origin: Kyoto
- Flavor profile: Clean, refined, lightly floral
- Best for: Premium usucha (thin tea)
Uji Hikari is valued for its elegant aroma and balanced flavor. Due to limited production, it is considered a rare and high-end matcha variety.
Tier 2: High-Quality Matcha Cultivars (Premium Daily Use)
Okumidori – Balanced and Reliable Matcha Variety
- Origin: Kyoto, Shizuoka
- Flavor profile: Mild, balanced
- Color: Bright green
Okumidori is one of the most widely used cultivars for high-quality commercial matcha. It offers excellent color, low bitterness, and stable quality, making it ideal for premium everyday matcha.
Gokou – Deep Umami Traditional Matcha
- Origin: Kyoto
- Flavor profile: Strong savory notes, dense texture
- Best for: Traditional matcha blends
Gokou produces a powerful umami character and is often favored by experienced matcha drinkers who prefer a rich, traditional flavor.
Saemidori – Bright Green Matcha Cultivar
- Origin: Kagoshima
- Flavor profile: Light, refreshing
- Color: Extremely vibrant green
Saemidori is prized for its bright green appearance and low bitterness. It is commonly used in matcha lattes, beverages, and desserts where color is important.
Tier 3: General-Purpose Matcha Cultivars
Yabukita – Common but Not Ideal for Premium Matcha
- Covers approximately 70% of Japanese tea farms
- Flavor profile: More bitter, less umami
Yabukita is Japan’s most common tea cultivar and is excellent for sencha. However, it is not ideal for high-grade matcha and is usually used in food-grade or blended matcha powders.
Zairai (Native Varieties)
- Flavor and color vary significantly
- Primarily used for low-cost or industrial matcha
Native tea varieties lack consistency and are rarely used for premium matcha production.
Matcha Cultivar Ranking Summary
From highest to lowest quality:
- Samidori
- Asahi
- Uji Hikari
- Okumidori
- Gokou
- Saemidori
- Yabukita
- Other native varieties
How to Choose the Right Matcha Based on Cultivar
- Ceremonial grade matcha: Samidori, Asahi, Uji Hikari
- Premium daily drinking matcha: Okumidori, Gokou
- Culinary and latte matcha: Saemidori, Yabukita
High-quality matcha is always the result of the right cultivar combined with proper shading, harvesting, and milling techniques.
Our Matcha Sourcing Philosophy
We carefully source matcha made from high-performance cultivars from Japan and China, selecting each product based on its intended use—ceremonial, daily drinking, or culinary applications. This approach allows us to offer consistent quality, excellent flavor, and outstanding value.
