Native Varieties: The Backbone of Japanese Tea Tradition
In the world of Japanese tea, native varieties with long histories play a crucial role. The Uji native, in particular, can produce exceptional flavors in its best years that surpass other cultivars, despite significant quality fluctuations depending on annual climate conditions. This trade-off between instability and potential excellence exemplifies the depth of Japanese tea culture.
Key Cultivars Supporting Matcha Production
Samidori: The Staple of Matcha
Samidori, the most widely cultivated variety for hand-picked tencha (matcha's raw material), is known for its well-balanced taste and aroma, featuring the characteristic umami of Uji native strains. Its high production volume contributes to the stable supply of matcha.
Asahi: The Epitome of Premium Matcha
Asahi is currently the highest-priced tencha cultivar. While it's early-maturing with a short harvesting period and low yield, its exceptional aroma from young buds makes it the go-to choice for top-grade matcha.
Okumidori: The Star of Food-Grade Matcha
Okumidori is characterized by its high chlorophyll content, resulting in a vibrant green color when ground. Its strong astringency makes it ideal for food-grade and processed matcha products.
New Generation Matcha Cultivars
Saemidori: A Rising Star for the Future
Saemidori is an early-maturing cultivar gaining attention in recent years. Known for its strong umami and lack of potato-like aroma, it's expected to see increased production in the coming years.
Seimei: Adapting to Changing Demands
Developed to meet the growing demand for matcha and powdered tea, Seimei is a new cultivar suited for shaded cultivation. While its evaluation is still ongoing, it has the potential to play a significant role in the future matcha market.
Conclusion
Japanese tea cultivars offer a rich diversity, from traditional native varieties to the latest bred cultivars. By leveraging the unique characteristics of each variety, producers can create matcha suited for various purposes and preferences, meeting the expectations of matcha enthusiasts worldwide. The profound appeal of matcha is underpinned by this diversity in Japanese tea cultivars.
This article is an excerpt from "Everything About Matcha" published in Japan by tea master Hideki Kuwahara, who makes Kyo Hayashiya tea, and has been translated for international readers.
Everything About Matcha
