What tea plant cultivars are used for matcha?
直子 花子
直子 花子
Certified Tea Master, 15 years experience.
The following tea plant varieties are primarily used for matcha production, cultivated under shade to enhance chlorophyll content and flavor:
- Yabukita: The most common tea variety in Japan, accounting for approximately 75% of tea cultivation area. Its tender leaves are ideal for producing high-quality matcha.
- Samidori: Bred specifically for matcha, it boasts high chlorophyll content, yielding vibrant green color and a refined taste.
- Gokou: Renowned for its distinctive aroma (fruity and floral notes), often used in premium matcha.
- Asahi: A fast-growing variety with deep green leaves, providing excellent color and balanced flavor.
- Uji Hikari: Primarily cultivated in Uji, Kyoto (a renowned matcha-producing region), known for superior quality and rich flavor.
Supplementary varieties include Okumidori and Saemidori, also frequently used in matcha production to enhance color and aroma.