What tea plant cultivars are used for matcha?

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.