WHAT’S A MATCHA CULTIVAR?

a cultivar, or a ‘cultivated variety,’ refers to a plant that has been carefully selected and developed with the help of human intervention. in matcha, a cultivar can be chosen to maintain any set of specific characteristics—most commonly, taste, aroma, or color. it’s important to note that, in spite of this controlled process, a cultivar can present itself differently due to a variety of external variables, from region to technique.

WHAT DO WE LOOK FOR IN A CULTIVAR?

we prioritize our cultivar selection based on freshness, distinctiveness, and taste. we work with our partners, farmers, and producers to understand what’s seasonally right, what’s refreshingly unique, and what simply tastes enjoyable. we pride ourselves in only sourcing the most premium cultivars possible from partners who share a deep love for the craft of matcha. 

ASAHI
uji, japan 

asahi (“morning sun”) is a delicate cultivar requiring careful attention—from routine soil analyses to handpicked harvests—to preserve its signature quality. it is grown specifically to the demands of traditional shading tea production, which protects the leaves’ chlorophyl content, resulting in a beautiful green color. its flavor profile balances a distinct, rich umami with a creamy sweetness. 

SAMIDORI
uji, japan

samidori (“early green”) is one of the most popular cultivars throughout japan today. it features several qualities that make it ideal for tea cultivation: it’s resistant to cold weather, can be harvested over a longer period of time, and has young, upright leaves that are ideal for picking by hand. samidori was first developed in uji in the 1930s but grew in widespread popularity throughout the 1950s. when made into matcha, its profile balances umami and sweetness with hints of fresh citrus throughout its flavor and aroma. 

UJI HIKARI
uji, japan

uji hikari (“light of uji”) is a rare cultivar most recognized for the irregular shape of its leaves—with a wavy-like appearance and fragile composition that requires a delicate touch. it features a robust umami profile with a creamy texture that coats the mouth. uji hikari also boasts a deep aroma and vibrant jade-like green appearance. despite its relative uncommonness, it is viewed as an inviting cultivar for enthusiasts and casual matcha drinkers alike due to its versatility and rich character. 

NARINO
uji, japan

narino is a unique cultivar best characterized by its fragrant aroma and full-bodied umami taste. each leaf is handpicked, sorted through, and refined to ensure only the highest quality leaves are being stonemilled and processed. it contains nearly twice the amount of theanine content of traditional matcha, which is associated with a range of wellness benefits. narino is exclusively grown and harvested in the historic okunoyama tea garden. it was first developed in the 1980s by horii shichimeien, a tea farm with a history dating back to the late 1800s, who protect and cultivate the only remaining garden of the original uji shichimeien (‘seven tea farms in uji’).

KOSHUN
shizuoka, japan

koshun (“aroma of shizuoka”) is a rare cultivar most immediately recognized for its pronounced herbal aroma. grown and harvested mountainside, koshun tea trees grow a large number of buds, which are then identified and selected based on uniformity in size and shape. its flavor profile is floral but fruity, with a subtly sweet aftertaste that calms the vegetal notes. 

OKUMIDORI
shizuoka, japan 

okumidori (“late green”) is a widely popular cultivar renowned for its rich, refreshing taste and velvety smooth mouthfeel. due to their late maturation, okumidori leaves are famously resilient and versatile, making them ideal for use in a variety of teas. okumidori boasts a vibrant green color with a slight gloss to it. its flavor profile is quite complex, mixing a buttery green taste with contrasting hints of nuttiness and grassiness. 

SAEAKARI
shizuoka, japan

saeakari (“clear brightness”) is a relatively new cultivar first recognized in 2011 and produced by crossing saemidori and z1 cultivars. it was produced in order to offset the few harvesting issues associated with the saemidori cultivar—namely, resistance to cold and bacteria. during cultivation, it is shade-grown then gently roasted under a low-flame. its flavor profile is relatively mellow, blending notes of umami and sweetness with a smooth mouthfeel.