What are cultivars?

Cultivars stand for "cultivated varieties". They refer to different types of tea leaf. Although matcha all comes from the same plant (the tea plant - Camellia Sinensis). Each leaf differs slightly from each other. You might have heard that wine has different grape varieties or coffee has different bean varieties, it is just the same with matcha as each leaf variety differs. Each cultivar has different characteristics and flavours. Cultivars can also be blended with each other to create special flavours. 
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The deep green cultivar

Okumidori

Okumidori comes from the Japanese for 'Deep' and 'Green'. A name which aptly reflects it's saturated green colour. Okumidori cultivar typically has higher chlorophyll content, low astringency and rich umami flavour. A very well rounded tea cultivar which is quite similar to the much more well used 'Yabukita' cultivar. Okumidori was developed in the Shizuoaka prefecture in Japan but we use an Okumidori variety from the Ujitawara region for our Yugen Matcha. 
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The cultivar behind two thirds of matcha

Yabukita

Yabukita produces around 67% of all matcha which is grown. The reason for this is highly resistant to bad weather and frost. The leaves are strong enough to  handle steaming and rolling reliably and produce a strong yield. All these factors mean that it is a great cultivar for different types of Japanese tea including sencha and matcha. We use it for our Kasumi matcha. The taste is a balanced umami flavour and moderate astringency.  It is well suited to everyday Japanese tea. 
Matcha made from Yabukita
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The Uji cultivar

Uji-Hikari

Coming from the Uji area in the Kyoto Precture, Uji-Hikari is a rare and premium cultivar with a floral taste. The tea picking period is short, and the yield is somewhat low, which makes it often less suitable for mass production. However, It's an excellent variety that can be expected to have high quality in both matcha. We use it in one of the cultivars of our Hana Matcha
Matcha made with Uji-Hikari
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The matcha with aura

Gokou

Gokou (meaning "aura") is another cultivar which is native to Uji. It was developed due to being well adapted to being grown under shade. This variety often produces very rich and umami matcha. It is a great matcha for those who want a rich, creamy and deeply umami matcha. We use this matcha as one cultivar in our Hana matcha.
Matcha made with Gokou
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The esteemed Uji cultivar

Samidori

Samidori, a sought after tea cultivar from the Uji region. Samidori was bred by Koyama Masajirou (小山 政次郎) in 1939. With deep umami flavour balanced by a natural sweetness, Samidori has the richness expected of premium grade matcha and Gyokuro. You can find the Samidori cultivar in our Hana blend.. 
Matcha made with Samidori