Uji Matcha Varieties

It is said that there are currently over 100 varieties of tea cultivated in Japan.

Here we introduce seven representative varieties grown for tencha in southern Kyoto Prefecture.

Uji variety

This variety was selected and cultivated from among the native species of the Uji region , and it has a major influence on the taste of Uji matcha.

Asahi

• Year of Development: 1954
• Breeder: Jinnojo Hirano

This rare variety is the highest quality of Uji matcha and is traded at a high price. It is used for tea exhibitions and is not widely distributed. Because the leaves are thin and large, it is not suitable for making fir tea like gyokuro, and is used exclusively for tencha.

The tea picking period is short, so the yield is low, but the tea has good color and a mellow, refined flavor. The new buds have an incredible aroma.

One farmer said that this variety is one that will reward you with the effort you put into it.

Samidori

#100 SAMIDORI HAND-PICKED 100G

• Year of Development: 1954
• Breeder: Masajiro Koyama

It is a late-ripening variety with a long harvest period and high yields, making it a popular cultivar and the one with the largest cultivation area among the Uji varieties. It is used not only for tencha but also for gyokuro.

It has a vivid, clear color, a gorgeous fragrance, and the strong umami flavor that is unique to Uji varieties.

Ujihikari

#101 UJIHIKARI SINGLE ORIGIN 100G

• Year of Development: 1954
• Developed by: Kyoto Prefectural Tea Research Institute

Like Asahi, the tea picking period is short and the yield is somewhat low. However, it is an excellent variety that can be expected to produce high quality tea, whether it is tencha or gyokuro.

It has a pale green color and a refined flavor without any bitterness.

Houshun

• Registered in: 2006
• Developed by: Kyoto Prefectural Tea Research Institute

This is a new variety in the Uji region , but the cultivation area has not yet spread. It is an extremely early-ripening variety that excels in both gyokuro and tencha.

Like other Uji varieties, it is of high quality and is valued on the same level as Samidori and Ujihikari, so it is a variety that will continue to increase in popularity.

Other than Uji varieties

This variety is cultivated throughout the country, but is used in the Uji region for making tencha tea.

Yabukita

• Registered in: 1953
• Breeder: Hikosaburo Sugiyama

Although this variety is suitable for Sencha, due to the large cultivation area, it is often converted to be used for cultivating Gyokuro and Tencha as well.

Approximately 70% of all cultivars in Japan are Yabukita, and it is a cultivar with a strong presence in the Uji region, where many cultivars, including the Uji cultivar, are cultivated, accounting for 60%.

Even with cover cultivation, there is a limit to the increase in chlorophyll, and the color is not as good as Okumidori and Saemidori, but it has excellent overall balance and high production, making it a stable variety.

Okumidori

• Registered in: 1974
• Developed by: National Agriculture and Food Research Organization

This is a late-maturing variety developed by crossing "Yabukita" and "Shizuoka Native 16".

As its name suggests, this variety is valued for its beautiful green color. The flavor is not too assertive, but is refreshing and leaves a light aftertaste. It does not have a strong flavor, but it is a well-balanced variety without any defects or quirks.

Saemidori

#103 SAEMIDORI SINGLE ORIGIN 100G

• Registered in: 1990
• Developed by: National Agriculture and Food Research Organization

This is an early-ripening variety that was developed by crossing "Yabukita" and "Asatsuyu." It is widely cultivated in Kyushu.

Although it is not a variety specifically for tencha, it has covering properties and is also suitable for tencha and gyokuro. It has a good umami flavor and has begun to be cultivated in the Uji region. The cultivation area is not yet large.

Like Okumidori, it is a vivid green, and was named after the bright green color. It has a refined umami and sweetness without any strong flavor, and a fresh, fragrant aroma.

Ranking of varieties with high production volume

The rankings are as follows, based on data from Kyoto Prefecture only. The bold characters indicate the varieties discussed here.

There are eight known Uji varieties.

1. Yabukita
2. Midori
3. Samidori (Uji variety)
4. Goko (Uji variety)
5. Asahi (Uji variety)
6. Ujihikari (Uji variety)
7. Komakage (Uji variety)
8. Sae Midori
9. Sayama Kaori
10. Houshun (Uji variety)
11. Strength
12. Ujimidori (Uji variety)
13. Tenmyo (Uji variety)