Understanding Matcha Cultivars: Yabukita, Okumidori & Samidori | KTeashop Zürich

Matcha cultivars such as Yabukita, Okumidori, and Samidori define the flavor, aroma, and texture of authentic Japanese matcha. Each cultivar—essentially a tea plant variety—has unique genetic characteristics shaped by region, harvest time, and production method. Knowing your cultivar helps you choose matcha that fits your taste: balanced, mellow, or bright.

What Is a Matcha Cultivar?

A matcha cultivar (品種, hinshu) is a specific variety of the Camellia sinensis tea plant, bred to express unique taste, color, and aroma traits.

While many matcha tins list “Uji” or “ceremonial grade,” these terms describe origin or marketing tier, not cultivar identity.

In Japan, over 9 cultivars exist, but only a few are used for premium matcha.

Cultivars matter because they determine:

• The umami-to-bitterness ratio (flavor balance)

• The color intensity (chlorophyll content)

• The aromatic profile (floral, nutty, oceanic, or vegetal)

• The amino acid composition (linked to calm energy and sweetness)
  
  

Why Cultivars Matter More Than “Ceremonial Grade

In Japan, there is no official grading system for “ceremonial matcha.” The phrase was created by exporters to imply quality.

True authenticity is measured through cultivar, harvest timing, and production date.

Authentic matcha = cultivar + harvest + freshness

That’s why KTeashop Zürich lists cultivar and production details on every tin — ensuring transparency from farm to bowl.

The Three Cultivars Defining Modern Matcha

Each cultivar offers a distinct experience. Understanding these helps you identify quality and personal preference.

1. Yabukita (やぶきた) — The Classic Standard

Yabukita is Japan’s most widely cultivated tea variety, covering about 75% of tea fields. Developed in Shizuoka in the early 1900s, it’s valued for balance, resilience, and consistent flavor.

Taste: Balanced umami at the center with a refreshing bitterness that frames it. Mid-palate carries steamed spinach, light edamame, and a hint of bamboo sweetness. 

Aroma: Freshly steamed greens, tender nori, and a trace of chestnut skin. When whisked, releases a fleeting floral top note similar to wild orchid.

Why It Matters: Yabukita defines what most people recognize as “the taste of Japan.” It’s the baseline for comparison in professional tastings, including KTeashop’s 5 Senses of Matcha experience.

2.Samidori (さみどり) — The Bright One

A high-umami cultivar originating in Kyoto, created from the cross of Yabukita × Asatsuyu. It’s celebrated for elegance, low bitterness, and natural sweetness

Taste: Gentle yet rich umami with minimal astringency. The sweetness blooms early and finishes cleanly, leaving a soft lingering aftertaste that feels effortless.

Aroma: Elegant fresh-leaf scent with light floral tones and a faint sea breeze freshness.

Why It Matters: Samidori is the expression of refinement—rare, early-harvested, and rich in amino acids. In KTeashop’s Five Senses of Matcha, it often becomes the guest favorite for its graceful sweetness and long finish.

3. Okumidori (おくみどり) — The Gentle Balance

A late-harvest cultivar known for its calm sweetness and gentle umami.
Balanced and smooth, it adds quiet depth and harmony to matcha 

Taste: Calm, rounded sweetness with gentle umami — neither sharp nor heavy, simply composed and harmonious. The flavor deepens with each sip, revealing a soft warmth on the palate.

Aroma: Clear, fresh green aroma with subtle nutty-bean undertones and a faint roasted note that adds comfort and depth.

Why It Matters: Okumidori brings harmony to blends and stability in flavor. It’s considered the “heart note” of premium matcha—ideal for mindful tea sessions or the second phase of the 5 Senses tasting.

Cultivar, Harvest, and Place — The Real Mark of Authentic Matcha

Two matchas can come from “Uji” and still taste entirely different. Why?

Because authenticity lies not just in place, but in plant variety and harvest time.

• Cultivar defines potential (flavor DNA)

• Harvest defines freshness (amino acid balance)

• Processing defines refinement (stone-grinding & shading)

If you don’t see those details, it’s not true traceable matcha.

Related Reading

• I Don’t Know Where to Get Authentic Matcha — Zürich’s 5 Senses of Matcha Tasting — Experience authenticity firsthand