1. Asahi(あさひ)
Flavor Profile and Umami: Asahi, which is primarily used as a raw material for Gyokuro and Matcha, is characterized by its exceptionally strong umami and sweetness. Due to its high amino acid (Theanine) content, it offers a rich, mellow mouthfeel and a long-lasting, elegant umami finish. It has low astringency, befitting a high-grade tea.
Aroma Profile: When grown under cover (for Gyokuro and Matcha), it develops a strong, sweet, and rich "Ooi-ka" (Covered Aroma), often described as similar to nori seaweed. This aroma is a key indicator of the tea's superior quality.
Color Characteristics: The liquor is characterized by a bright, clear green color. When processed into Tencha (the raw material for Matcha), the resulting powder also exhibits a beautiful, vibrant green hue.
Main Cultivation Areas: It is mainly cultivated in Kyoto Prefecture (around Uji) and is a native-derived cultivar that has long supported Kyoto's Gyokuro and Matcha production.
Rarity and Market Price: Compared to Yabukita, the cultivation area is very limited, giving it a relatively high rarity. As it is used for high-grade Gyokuro and premium Matcha, its market price tends to be high.
Other Notable Features: The new buds are slightly small, and the yield is lower than other cultivars, making it challenging to cultivate. However, its high quality makes it particularly valued for use in competition-grade Gyokuro and Tencha.
2. Gokou(ごこう)
Flavor Profile and Umami: This cultivar was developed for Gyokuro and possesses extremely strong umami and sweetness. The liquor is so concentrated it often appears to have a slight viscosity. The powerful umami lingers on the palate.
Aroma Profile: Its most outstanding feature is its elegant and dignified "Ooi-ka," which is sometimes likened to incense (makkō), suggesting a noble quality. This unique aroma and the rich umami are charms that distinguish it from other teas.
Color Characteristics: The new buds are a vivid green. When processed into Gyokuro or Matcha, the color is a bright, clear green, highlighting its quality.
Main Cultivation Areas: Mainly cultivated in Kyoto Prefecture (around Uji) as a traditional Gyokuro cultivar.
Rarity and Market Price: It is a rare cultivar grown in limited quantities for Gyokuro and Matcha. Due to its unique aroma and high quality, the market price is often high.
Other Notable Features: It is known for its exceptionally high quality, often used in Gyokuro exhibited in competitions.
3. Samidori (さみどり)
Flavor Profile and Umami: Used as a raw material for Gyokuro and Matcha, this cultivar is selected from Uji native species. Its flavor is often described as "light and mellow." The umami (amino acids) is definitely present, but it is a well-balanced, elegant umami rather than the extreme richness of Asahi or Gokou. It tends to have low astringency.
Aroma Profile: When grown under cover, it yields the gentle "Ooi-ka" typical of Gyokuro. The aroma is not overpowering, falling into the category of refined and delicate scents.
Color Characteristics: It has a deep blue-green color, and the color quality is highly valued, especially when processed into Tencha, resulting in a bright and beautiful hue.
Main Cultivation Areas: Mainly cultivated in Kyoto Prefecture (around Uji).
Rarity and Market Price: Similar to Asahi and Gokou, its cultivation area is limited, making it relatively rare. As it is used for high-grade Matcha and Gyokuro, the market price is high.
Other Notable Features: As Tencha, it is known for having uniform, soft leaves and excellent color saturation, signifying its superior quality.
4. Ujihikari (うじひかり)
Flavor Profile and Umami: Primarily used for Gyokuro, it delivers a rich and mellow umami. The umami (amino acids) is strong, and it is highly regarded for its excellent color and inner quality when processed into Gyokuro. Astringency is minimal.
Aroma Profile: It is a distinctive cultivar characterized by a moist and delicate, elegant aroma. This complex fragrance is best accentuated when brewed at a low temperature.
Color Characteristics: It exhibits excellent color quality when made into Gyokuro, presenting a beautiful green color. The new buds are green and medium-sized.
Main Cultivation Areas: Mainly cultivated in Kyoto Prefecture (around Uji).
Rarity and Market Price: Known as a Gyokuro cultivar with a limited cultivation area. Due to its particularly high quality as Gyokuro, it is traded at a relatively high price.
Other Notable Features: It excels in both color and taste when made into Gyokuro, making it suitable for premium Gyokuro. It is well-suited for the "Uji style" of brewing, where the aroma is slowly enjoyed at low temperatures.
5. Okumidori (おくみどり)
Flavor Profile and Umami: A late-budding cultivar, often used for deep-steamed Sencha. The flavor is characterized by strong umami and low astringency. It contains abundant amino acids, offering a rich body and mellowness. It has a deeper umami compared to Yabukita.
Aroma Profile: The aroma is mild and subtle. It lacks extreme floral or strong vegetal notes but has a pleasant, steady fragrance that complements the rich umami of deep-steamed tea.
Color Characteristics: True to its name ("Deep Green"), the tea leaves are a dark, deep green, and the liquor is also a rich, vibrant green. This intense color is particularly noticeable when used for deep-steamed tea.
Main Cultivation Areas: Although it originated in Shizuoka Prefecture, it is now widely grown in major tea production areas nationwide, including Kagoshima and Shizuoka Prefectures.
Rarity and Market Price: Its cultivation area is second only to Yabukita, meaning it is relatively widely available and accessible among varietal teas. Therefore, the market price is standard.
Other Notable Features: As a "late-budding" cultivar, its plucking season is later than Yabukita, which offers the advantage of diversifying the harvest period for farmers.
6. Saemidori (さえみどり)
Flavor Profile and Umami: A representative premium Sencha cultivar of recent years. Its key feature is its combination of Yabukita's ease of cultivation and Asatsuyu's rich flavor. It has strong sweetness and robust umami (amino acids), characterized by a mellow taste with low astringency.
Aroma Profile: It possesses a refreshing and clean aroma. While the strong umami can sometimes impart an Ooi-ka similar to Gyokuro, as Sencha, its clear and cooling fragrance is distinctive.
Color Characteristics: As the name suggests ("Clear Green"), the new leaves are a vivid green, and the liquor is also highly praised for its clear, deep green color and beauty.
Main Cultivation Areas: Mainly cultivated in Kagoshima and Shizuoka Prefectures. It is one of the main cultivars in the warm climate of Kagoshima.
Rarity and Market Price: The cultivation area is increasing, but due to its high quality and popularity, it is traded at a relatively high price. Premium grades have a strong track record of winning awards.
Other Notable Features: Excellent for Sencha, but also sometimes used for Gyokuro. It is an attractive cultivar for farmers due to its high yield.
7. Yabukita (やぶきた)
Flavor Profile and Umami: The leading cultivar of Japanese green tea, accounting for about 70% of the total cultivation area. Its flavor is well-balanced, characterized by a versatile deliciousness with "a clean aroma, moderate umami, and refreshing astringency." The umami (amino acids) is moderate, harmonizing well with the astringency.
Aroma Profile: Characterized by a refreshing, clean aroma reminiscent of fresh leaves. Although not highly unique, its stable quality and widely appealing fragrance are valued.
Color Characteristics: The liquor is a standard green, but it excels in the overall balance of aroma, color, and inner quality as Sencha.
Main Cultivation Areas: Widely cultivated in all tea-producing regions nationwide, particularly famous in Shizuoka Prefecture.
Rarity and Market Price: Due to its overwhelming market share, its rarity is the lowest. Consequently, the market price is relatively stable and affordable.
Other Notable Features: Its ease of cultivation is exceptional, with strong cold resistance, good rooting, and high adaptability, which contributed to its nationwide spread.
8. Tsuyuhikari (つゆひかり)
Flavor Profile and Umami: Developed by crossing Asatsuyu and Okuhikari. Its greatest appeal is its combination of refreshing aroma and rich umami. The umami (amino acids), inherited from the Gyokuro cultivar Asatsuyu, is very strong. It has a mellow and gentle mouthfeel, with low astringency and a characteristic transparent sweetness.
Aroma Profile: It possesses a refreshing aroma, but when grown under cover, the strong umami also contributes to a noticeable Ooi-ka. It is highly fresh and has an excellent fragrance as Sencha.
Color Characteristics: The liquor has a beautiful bright green color, and its vividness is a key feature. This characteristic is particularly accentuated when used for Kabusecha (Shaded Tea).
Main Cultivation Areas: Mainly cultivated in Shizuoka and Kagoshima Prefectures, among others.
Rarity and Market Price: It is one of the extremely rare cultivars, accounting for only a small percentage of the total tea cultivation area in Japan. Therefore, the market price tends to be relatively high.
Other Notable Features: Due to its excellent quality and rarity, it is considered one of the "next-generation cultivars" with high expectations for future adoption. Its unique character is especially pronounced in Kabusecha and deep-steamed Sencha.
| Cultivar Name | Umami | Sweetness | Astringency | Color Vibrancy | Rarity |
| Asahi | 10 | 9 | 2 | 9 | 8 |
| Gokou | 10 | 9 | 1 | 9 | 8 |
| Samidori | 8 | 8 | 2 | 9 | 8 |
| Ujihikari | 9 | 8 | 2 | 8 | 7 |
| Okumidori | 8 | 8 | 3 | 7 | 5 |
| Saemidori | 9 | 9 | 2 | 10 | 6 |
| Yabukita | 6 | 6 | 6 | 6 | 1 |
| Tsuyuhikari | 9 | 8 | 2 | 9 | 9 |
