A Guide to Matcha Cultivars: From Samidori to Okumidori

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, colour, umami depth and character.

In Uji, Kyoto — the birthplace of Japanese green tea — cultivars are carefully chosen for their suitability to shading, their flavour 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 here: What Is Matcha? A Beginner’s Guide

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 colour 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.

Flavour 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 colour. It is increasingly favoured 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 coloured tencha.

Flavour 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.

Flavour profile

Velvety, aromatic and intensely savoury, with a lingering sweetness. Gokō is a favourite 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 maximise sweetness while maintaining a soft, tender leaf texture suitable for premium matcha.

Flavour 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 flavour. 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.

Flavour profile

Sweet, silky and refined, with a clean aftertaste and a luminous green colour. 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 flavour, 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.

Flavour profile

Fresh, lightly grassy and mildly sweet, with a gentle astringency. Yabukita is excellent for matcha lattes, baking and approachable everyday drinking matcha.

Saemidori

Characteristics

Saemidori is a cross between Yabukita and Asahi, created to combine sweetness and vivid colour. 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.

Flavour profile

Sweet, round and low in bitterness, with a vibrant colour that looks beautiful in both usucha and lattes. A great choice for people who enjoy a gentle, smooth matcha.

How Cultivars Influence Matcha Flavour

When you drink different matcha cultivars side by side, you begin to notice how much the plant variety matters. Key differences include:

• Colour: 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, savoury 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.

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 colour, 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.

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 here: