Understanding Tea Cultivars in Japanese Matcha
More than 70% of all tea plants grown in Japan are genetically identical. This may sound surprising, but it is entirely intentional. Instead of growing tea plants from seeds, Japanese farmers typically propagate them from cuttings. This practice creates what is known as a tea cultivar, allowing growers to maintain consistent quality and predictable harvests year after year.
In the world of matcha, certain cultivars are often described as being “better” or more desirable. In this article, we take a closer look at what tea cultivars really are, why they matter, and how much weight you should place on cultivar claims when choosing matcha.
What Is a Tea Cultivar?
A tea cultivar is short for “cultivated variety.” Cultivars are created when farmers intentionally crossbreed tea plants to select for specific traits, such as flavor profile, leaf structure, aroma, or resilience. Once a successful cultivar is developed, it can be officially registered with Japan’s National Agriculture and Food Research Organization.
One of the most well-known examples is the Yabukita cultivar. Developed in the early 20th century and officially registered in 1956, Yabukita gained popularity as Japan’s tea industry expanded rapidly in the 1970s and 1980s. Today, it remains the most widely planted tea cultivar in Japan.
To preserve consistency, tea plants enter commercial production through cuttings rather than seeds. This ensures that all plants within a cultivar share identical genetic material. While this lack of genetic diversity can increase vulnerability to disease, it also makes tea cultivation far more predictable. Entire fields can be harvested at the same time, which is essential given the scale of modern tea production.
If tea were grown from seeds instead, each plant would mature at a different rate, requiring individual harvesting. For Japan’s tea industry, especially with global demand for matcha, this approach would simply not be practical.
Should You Pay Attention to Tea Cultivars?
Yes—but with context.
Because matcha lacks a globally regulated grading system, marketing claims around quality can easily become exaggerated. Certain brands emphasize specific cultivars or promote “single-origin” matcha as inherently superior, often at a higher price. While these claims are not always incorrect, they should be understood critically.
In coffee, “single origin” typically refers to beans sourced from one region or farm. In matcha, it usually means the tea leaves come from a single estate and harvest year. However, single origin alone does not guarantee quality. A single-origin matcha is only exceptional if the tea leaves themselves are exceptional.
For example, a single-origin matcha made from the common Yabukita cultivar does not automatically justify a premium price—unless it comes from an outstanding farm using advanced shading and processing techniques that significantly enhance flavor.
On the other hand, some rare cultivars, such as Seimei, are naturally produced as single-origin matcha because of the farmer’s preference and expertise. In such cases, the value lies not in the “single-origin” label, but in the grower’s skill and the quality of cultivation. The cultivar becomes meaningful only within that broader context.
Why Most Matcha Is Blended—and Why That’s a Good Thing
Unlike many modern food products, matcha has a long tradition of blending. Historically, Japanese tea masters blended processed tea leaves (known as tencha) from different farms, harvests, and cultivars to achieve a consistent and balanced flavor profile year after year.
Over time, these blends became valued in their own right. Renowned tea houses such as Ippodo and Marukyu Koyamaen built their reputations not on single cultivars, but on carefully crafted, proprietary blends. Customers would ask for a specific blend by name—not for a particular cultivar.
Even today, blending is not a cost-cutting shortcut, but a deliberate craft. It allows tea masters to smooth out seasonal variations, highlight complementary characteristics, and maintain continuity. In fact, many of the most respected matcha products in Japan are blends rather than single-origin offerings.
How Cultivars Fit Into the Bigger Picture
Tea cultivars matter, but they are only one part of a much larger equation. The final quality of matcha depends on a combination of factors, including:
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Shading techniques and duration
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Soil and climate
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Harvest timing
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Processing and storage of tencha
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Blending expertise
A cultivar alone does not determine quality. What truly matters is how that cultivar is grown, processed, and ultimately used.
A Thoughtful Way to Choose Matcha
At YUZUKI, we encourage a more holistic approach to understanding matcha. Cultivar information can be helpful, but it should never be viewed in isolation. Whether a matcha is single-origin or blended, common or rare in cultivar, what ultimately matters is balance, clarity of flavor, and how it fits into your own way of enjoying matcha.
Rather than chasing labels, trust your palate—and the craftsmanship behind the tea.
