Not all matcha tastes the same. Some are sweet and creamy, others bold and grassy. Some glow bright green in your bowl, others are deeper, more subdued.

The difference often comes down to one thing: the cultivar.

What's a Cultivar?

A cultivar is simply a variety of the tea plant. All matcha comes from Camellia sinensis, but Japan has spent centuries developing different varieties of this plant, each with its own characteristics. Some are naturally sweeter. Others have more umami. Some produce that vibrant green color, while others are richer and darker.

The cultivar is what gives matcha its personality.

At Yūzen, we work with several cultivars depending on what we're creating. Here's what each one brings to the table.

The Cultivars Behind Yūzen

Okumidori
Known for its smooth, mellow sweetness and low bitterness. The color is striking (vibrant, almost luminous green) and the texture is creamy. Okumidori is naturally easy to drink, whether on its own or in a blend.

Yabukita
The most widely grown cultivar in Japan, accounting for over 70% of tea production. It's balanced and consistent, with that classic fresh, slightly grassy flavor. Reliable and straightforward. It forms the backbone of many quality blends.

Yamatomidori
Rich and full-bodied with pronounced umami. Almost brothy in character. If you want matcha that feels substantial and layered, Yamatomidori delivers that depth.

Saemidori
Delicate and naturally sweet with subtle floral notes. Saemidori adds refinement and softness to blends without dominating. It's the cultivar that quietly elevates everything around it.

Sayamakaori
Bold and aromatic with nutty, robust notes. This cultivar brings character and complexity, adding structure to blends.

Kanayamidori
Smooth with a gentle sweetness. It brings balance and drinkability without overpowering other flavors.

Okuyutaka
Refreshing and light with a clean, bright quality. It adds crispness and approachability.

Why We Blend

Most of our matchas aren't single-cultivar. That's intentional.

Blending allows us to balance sweetness with umami, maintain consistency across harvests, and create matchas that perform well across different preparations. Whether you're whisking it traditionally, making a latte, or mixing it into something cold, a well-crafted blend just works better.

Each cultivar contributes something. Together, they create something more complete.

Where We Source: Uji and Beyond

We source primarily from Uji, the birthplace of Japanese tea culture and home to some of the country's most skilled producers. But we're not rigid about it. Excellent matcha also comes from Nishio, Kagoshima, Shizuoka, and Fukuoka. We follow quality over geography.

What matters is how the tea is grown, shaded, and milled. The cultivar sets the foundation, but the craft determines what it becomes.

You Don't Need to Memorize This

You don't need to be an expert to enjoy matcha. But understanding that different cultivars exist (and that they genuinely taste different) adds context to what you're drinking.

Your Daichi tastes different from your Sakura because they're made from different plants. That's not marketing. That's botany.

Next time you prepare matcha, consider the cultivar. The farmers who selected it. The region where it grew. The process that brought it to your bowl.

That's what separates good matcha from green powder.