The 3 Most Common Matcha Cultivars Explained

Not all matcha is created equal — the cultivar, or variety of tea plant, plays a big role in how your matcha tastes, smells and feels. Here are the three most common cultivars used in high-quality Japanese matcha:

Yabukita – The Classic Choice

Origin: Shizuoka

Flavour: Balanced umami, grassy, slightly bitter

Yabukita makes up over 70% of Japan’s tea fields. It’s resilient, reliable and well-balanced. Expect a vibrant, vegetal flavour with a touch of astringency — perfect for daily drinkers.

Okumidori – The Smooth One

Origin: Kyoto

Flavour: Deep umami, smooth, mellow

Often used in premium ceremonial-grade matcha, Okumidori is naturally sweet and low in bitterness. Its rich colour and velvety texture make it a favourite for refined sipping, though it’s trickier to cultivate.

Samidori – The Heritage Cultivar

Origin: Uji, Kyoto

Flavour: Soft, aromatic, slightly sweet

Specifically bred for tencha (the leaf used to make matcha), Samidori grinds into a fine, fluffy powder with excellent froth. Its elegant, floral profile is ideal for traditional-style matcha.

Why It Matters

Like wine grapes, matcha cultivars influence taste, colour and texture. Yabukita is classic and bold, Okumidori is creamy and rich, and Samidori is delicate and refined.

Curious to taste the difference? Try a cultivar comparison at home and discover your favourite.