A Guide to Matcha Cultivars: From Samidori to Okumidori
Posted on April 26 2023,
Uji Matcha · Cultivar Guide
Behind every exceptional bowl of matcha is a cultivar — the specific tea plant variety from which the leaves are grown. Just like grape varieties in wine or cocoa varieties in chocolate, each matcha cultivar brings its own aroma, color, umami depth and character.
In Uji, Kyoto — the birthplace of Japanese green tea — cultivars are carefully chosen for their suitability to shading, their flavor when stone-milled, and their performance in both traditional ceremony and modern latte culture.
This guide explores several of Japan’s most important matcha cultivars, including those grown by our partner farms in Uji and Wazuka: Samidori, Okumidori, Gokō, Asahi, Ujihikari, Yabukita and Saemidori.
Not sure what “cultivar” means? Explore the basics in our beginner’s guide to what matcha is, or read how the leaves become powder in how matcha is made.
Quick answer
A matcha cultivar is the specific variety of tea plant the leaves come from — and it shapes everything from color and aroma to umami and sweetness. For traditional whisked bowls, look to Samidori, Okumidori, Gokō or Asahi; for lattes and easy everyday drinking, Saemidori and Yabukita-based matcha are smooth, balanced choices.
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Quick summary
◆Samidori – smooth, sweet, traditional Kyoto-style umami.
◆Okumidori – vibrant color, rich umami, ideal for ceremonial use.
◆Gokō – intensely aromatic, deeply savory; prized for premium matcha.
◆Asahi – elegant, creamy, extremely high-end with exceptional smoothness.
◆Ujihikari – rare Kyoto cultivar with refined sweetness grown in very limited quantities.
◆Yabukita – Japan’s most common cultivar; versatile and balanced.
◆Saemidori – vibrant green, naturally sweet; excellent for lattes and ceremony.
Samidori
Characteristics
Samidori is one of Uji’s most traditional matcha cultivars. Developed specifically for shaded tea, it produces a remarkably smooth, elegant matcha with deep jade color and classic Kyoto sweetness.
Cultivation
Samidori thrives in the rolling hills of Uji and Wazuka. The bushes are shaded for 20–30 days before harvest, increasing L-theanine and reducing bitterness. After hand-harvesting, the leaves are steamed, dried into tencha, and slowly stone-milled into matcha.
Flavor profile
Balanced, sweet, creamy and low-astringency — Samidori is ideal for traditional usucha and, at higher grades, for thick koicha.
Okumidori
Characteristics
Okumidori is a deeper, more umami-forward cultivar with a famously vivid green color. It is increasingly favored by tea masters for ceremonial-grade matcha.
Cultivation
Okumidori benefits from a longer shading period. Its slightly thicker leaves respond well to careful temperature management during steaming and drying, resulting in a dense, richly colored tencha.
Flavor profile
Full-bodied umami with minimal bitterness and a long, elegant finish. A perfect choice for those who appreciate rich ceremonial matcha, and a key component in many premium blends.
Gokō
Characteristics
Gokō is beloved for its fragrance — often described as creamy, chocolaty or reminiscent of steamed milk. It is a signature cultivar of Kyoto and frequently used in competition and award-winning matcha.
Cultivation
Gokō requires long shading and gentle handling. Many Uji farms grow it in small plots, focusing on quality rather than volume because of its delicate nature and exceptional aroma.
Flavor profile
Velvety, aromatic and intensely savory, with a lingering sweetness. Gokō is a favorite among connoisseurs who enjoy complex, layered matcha.
Asahi
Characteristics
Asahi is considered one of Japan’s most refined matcha cultivars. Naturally high in amino acids, it produces an incredibly smooth, elegant tea when grown under long shading and handled with care.
Cultivation
Asahi is often hand-picked on renowned Kyoto estates. Shading periods are carefully timed to maximize sweetness while maintaining a soft, tender leaf texture suitable for premium matcha.
Flavor profile
Exceptionally creamy and sweet, with almost no bitterness. Asahi is often used for thick ceremonial matcha (koicha) and high-end single-cultivar releases.
Ujihikari
Characteristics
Ujihikari is a rare Kyoto-born cultivar known for its brightness and clarity of flavor. Organic Ujihikari is extraordinarily scarce and produced only by a handful of dedicated farms.
Cultivation
Like other premium cultivars, Ujihikari is shaded for several weeks before harvest. Organic cultivation requires meticulous soil management and manual care, which is one reason quantities are so limited.
Flavor profile
Sweet, silky and refined, with a clean aftertaste and a luminous green color. Its rarity makes it especially prized among collectors and serious matcha drinkers.
Yabukita
Characteristics
Yabukita represents over 70% of Japan’s tea fields. It is hardy, adaptable and yields a balanced flavor, which is why it is widely used for sencha, gyokuro and matcha.
Cultivation
Yabukita can be grown in many regions across Japan. For matcha, it is shaded before harvest, with shading duration adjusted depending on whether the final product is intended for ceremonial or daily use.
Flavor profile
Fresh, lightly grassy and mildly sweet, with a gentle astringency. Yabukita is excellent for matcha lattes, baking and approachable everyday drinking matcha. It is also the backbone of many brewed Japanese green teas, as we cover in our look at matcha vs gyokuro.
Saemidori
Characteristics
Saemidori is a cross between Yabukita and Asahi, created to combine sweetness and vivid color. It has become popular for high-grade matcha and shaded teas thanks to its naturally bright green hue.
Cultivation
Saemidori responds particularly well to shading and is grown in both Kyoto and southern regions like Kagoshima. Careful timing of harvest is important to preserve its sweetness.
Flavor profile
Sweet, round and low in bitterness, with a vibrant color that looks beautiful in both usucha and lattes. A great choice for people who enjoy a gentle, smooth matcha.
How Cultivars Influence Matcha Flavor
When you drink different matcha cultivars side by side, you begin to notice how much the plant variety matters. Key differences include:
◆Color: Asahi, Saemidori and Okumidori tend to produce especially vivid greens when grown at high grade.
◆Umami depth: Gokō, Asahi and Okumidori are known for rich, savory profiles.
◆Aroma: Gokō stands out for its unique, sweet fragrance.
◆Balance: Samidori and Saemidori offer an easy-drinking balance of sweetness and freshness.
◆Versatility: Yabukita works extremely well in blends, lattes and culinary applications.
| Cultivar | Flavor character | Color | Best for |
|---|---|---|---|
| Samidori | Smooth, sweet, creamy, low astringency | Deep jade | Traditional usucha; koicha at higher grades |
| Okumidori | Full-bodied umami, minimal bitterness, long finish | Famously vivid green | Ceremonial matcha; premium blends |
| Gokō | Velvety, aromatic, intensely savory, lingering sweetness | Rich green | Connoisseur usucha; competition blends |
| Asahi | Exceptionally creamy and sweet, almost no bitterness | Vivid green | Thick koicha; high-end single-cultivar |
| Ujihikari | Sweet, silky, refined, clean aftertaste | Luminous green | Rare ceremonial bowls; collectors |
| Yabukita | Fresh, lightly grassy, mildly sweet, gentle astringency | Balanced green | Everyday drinking, lattes, baking |
| Saemidori | Sweet, round, low bitterness | Vibrant bright green | Both usucha and lattes |
How to Choose a Matcha Based on Cultivar
Your ideal matcha depends on how you plan to enjoy it:
◆For traditional usucha: Look for single-cultivar Samidori, Okumidori, Gokō or Asahi.
◆For thick koicha: Asahi, Gokō or a carefully selected Ujihikari at the highest grade.
◆For matcha lattes: Saemidori or blends including Yabukita and Okumidori offer color, sweetness and structure.
◆For everyday versatility: Yabukita-based matcha provides a familiar, balanced profile.
If you’re not sure where to start, our Matcha Buying Guide explains how to choose between ceremonial, daily and latte-focused options, and our overview of ceremonial vs culinary matcha covers how grade affects flavor and use.
Final thoughts
Japan’s matcha cultivars are as diverse and fascinating as the landscapes they grow in. Understanding the differences between Samidori, Okumidori, Gokō, Asahi, Ujihikari, Yabukita and Saemidori adds a new layer of appreciation to every bowl.
Whether you prefer single-cultivar matcha or expertly crafted blends, exploring cultivars is one of the most enjoyable ways to deepen your connection with Uji tea culture.
If you’d like to taste the difference for yourself, you can browse our selection of organic and single-origin Uji matcha below.
Explore authentic Uji matcha cultivars
Single-origin cultivars and carefully constructed blends, stone-milled in Kyoto.
Shop all matcha Matcha setsFrequently asked questions
What is a matcha cultivar?
A cultivar is the specific variety of tea plant the leaves are grown from. Much like grape varieties in wine, each cultivar shapes a matcha’s aroma, color, umami depth and overall character, even when grown and processed in the same way.
Which matcha cultivar is best for beginners or everyday drinking?
Yabukita-based matcha is the most familiar and balanced — fresh, lightly grassy and mildly sweet — and it works well for everyday bowls, lattes and baking. Saemidori is another approachable, naturally sweet choice.
What is the best cultivar for traditional ceremonial matcha (usucha)?
Single-cultivar Samidori, Okumidori, Gokō or Asahi are classic choices, prized for their smoothness, vivid color and deep umami with minimal bitterness when whisked simply with water.
Which cultivar is best for matcha lattes?
Saemidori, or blends that include Yabukita and Okumidori, offer the color, sweetness and structure that hold up well against milk and plant-based alternatives.
Why are Asahi and Ujihikari so rare and expensive?
Both are produced in very limited quantities and are often hand-picked. Asahi is naturally high in amino acids, giving exceptional smoothness, while organic Ujihikari is grown by only a handful of dedicated farms, which keeps quantities extremely small.
Is single-cultivar matcha better than a blend?
Not necessarily. Single-cultivar matcha highlights one variety’s character, while expertly crafted blends combine cultivars for balance, color and consistency. The best option depends on how you like to drink it.
About the Author
Luke Alcock is the founder of Premium Health Japan, based in Kyoto and Osaka. He works directly with artisan Uji farmers and tea masters to source single-cultivar ceremonial matcha and support international brands through OEM and private label services.