Just as wine comes in a wide variety—Beaujolais for reds, Pinot Blanc and Riesling for whites—green tea, too, offers a rich diversity of cultivars. The more you explore, the deeper and more fascinating the world of green tea becomes.
You might be surprised to learn that green tea has different cultivars at all.
And understandably so—Japanese teas are often recognized by their regions, such as the renowned Uji tea from Kyoto. However, few people are aware of which specific cultivars these regional teas are actually made from.
In fact, there are over 80 distinct green tea cultivars, ranging from the oldest varieties developed more than 300 years ago to the most recent innovations.
Each of the more than 80 green tea cultivars has its own distinctive flavor and aroma, as you might expect. But what makes Japanese tea truly exceptional is its remarkable sensitivity to the environment. Even within the same cultivar, the taste can vary significantly depending on the region, climate, and soil in which it is grown—as well as the fertilizers used and the cultivation techniques carefully chosen by the tea farmer.
This delicate nature of Japanese tea is, in fact, often compared to that of fine wine.
Wine enthusiasts don’t simply enjoy its flavor and aroma—they also pay close attention to grape variety, region of origin, and terroir. Out of the 10,000 grape varieties found around the world, they may discover a personal favorite, such as “Pinot Noir grown in Burgundy, France.”
In much the same way, finding your preferred Japanese tea cultivar can elevate both mealtime pairings and leisurely tea moments, making each experience more nuanced and enjoyable.
For its 2023 collection, Phenimax has carefully selected the five finest cultivars from the 2024 harvest—chosen from tea fields that produced the highest quality leaves of the year.
Our tea leaves are no ordinary Japanese tea—they are organically grown, cultivated with great care and without the use of pesticides. So pure and delicately nurtured, these leaves can even be enjoyed as food after brewing.
This is a true testament to the purity and safety of our tea—an experience that allows you to savor the cultivar itself in its entirety.
To help you fully appreciate the distinct flavors and aromas, we are proud to introduce six signature cultivars, each with its own unique character.
1. Yabukita
Renowned for its resilience to cold and adaptability to a wide range of soil conditions, Yabukita is a remarkably stable and reliable cultivar. Today, it accounts for approximately 70% of all tea cultivation across Japan, making it the country's most widely grown and beloved variety.
Due to its ease of cultivation, Yabukita became immensely popular among tea farmers—so popular, in fact, that it dominated tea production across Japan for a time. This surge in popularity also marked the beginning of crossbreeding and quality enhancement efforts between Yabukita and other cultivars, paving the way for the rich diversity of tea varieties we enjoy today.
The flavor of Yabukita is defined by its well-balanced harmony of sweetness, umami, and a subtle astringency. It is also prized for producing a beautiful, vibrant green infusion that reflects the natural color of the tea leaves.
Often referred to as the "mother of Japanese tea," Yabukita holds a place of honor in tea history. The original Yabukita mother tree—the first to bear the name—has been designated a natural monument in Shizuoka Prefecture. Even in its old age, this venerable tree continues to thrive, producing an abundance of vibrant green leaves each season.
2. Saemidori
A hybrid of Yabukita and Asatsuyu—a cultivar so naturally sweet it is often called “natural gyokuro”—Saemidori combines the best qualities of both. It is primarily cultivated in warm coastal regions such as Kyushu and Shizuoka.
Harvested slightly earlier than Yabukita, Saemidori is celebrated for its exceptionally refined aroma and flavor—qualities that set it apart as one of the most elegant and distinguished cultivars among early-harvested teas.
Saemidori lives up to the meaning of its name—“vivid green.” From the leaves themselves to the freshly brewed tea, and even the spent leaves after infusion, it offers a strikingly bright, fresh green hue that delights the eye.
Its flavor is smooth and mellow, with a gentle sweetness and umami that linger gracefully on the palate.
3. Okumidori
A refined hybrid of Yabukita and Shizuoka Zairai No. 16, Okumidori brings together the best qualities of both parent cultivars.
Registered as an official Japanese tea cultivar over 50 years ago, Okumidori has since become a best-selling variety. Its exceptional versatility makes it well-suited not only for sencha, but also for premium matcha and gyokuro.
As a late-harvest cultivar, Okumidori is primarily grown in regions such as Kyoto and Kyushu, where the climate and conditions allow it to develop its full character.
Okumidori is known for its rich, forest-like green hue—yet its flavor is surprisingly bright and refreshingly sweet, defying the depth of its color.
Whether enjoyed on its own or blended with other cultivars, Okumidori offers remarkable harmony and versatility, making it a beautifully balanced tea.
4. Samidori
A rare and exclusive cultivar grown solely in Kyoto for Uji tea, Samidori is a specialty variety found only in the Uji region.
It is primarily cultivated for tencha, the base leaf used to produce premium Uji matcha and Uji gyokuro.
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What is Tencha? Tencha refers to tea leaves that are dried without being rolled—a key distinction from other Japanese green teas. The character “碾” (ten) signifies “to grind with a stone mill,” indicating that these leaves are destined to be finely ground into matcha powder. Only the highest-quality tea leaves—grown under carefully controlled shading to block sunlight and maintain optimal moisture levels—are selected for tencha production. |
Samidori is renowned in the world of Japanese tea ceremony, particularly as a premium cultivar for usucha (thin matcha). It stands as a source of pride for the prestigious Uji tea brand.
Its signature traits include a gentle sweetness and rich aroma that bloom from the very first sip. The liquor displays a bright, slightly milky green color, offering a sensory experience full of elegance and depth.
5. Komakage
An heirloom cultivar native to Uji, Komakage carries with it a deep and storied history, rooted in the region’s centuries-old tea-growing tradition.
It is said that the name Komakage originates from a story passed down through generations in Kyoto. Long ago, when monks instructed local villagers to plant tea seeds, the people were unsure how to space them. The monks advised them to sow the seeds at the intervals of horse hoofprints—thus giving rise to the name Komakage, which means “horse's shadow.”
Characterized by its smaller leaves and deep green color, Komakage offers a gentle umami and sweetness, evoking the subtle depth and refinement of shoujin ryouri (traditional Buddhist cuisine).
Primarily cultivated for Uji gyokuro, this cultivar is also known as a “tea of hospitality,” celebrated for its elegant and inviting aroma.
6. Harumidori
A refined hybrid of Kanayamidori, known for its refreshing astringency, and the widely beloved Yabukita, Harumidori combines the best characteristics of both cultivars.
Processed using the asamushi (light steaming) method, which preserves the tea leaf’s natural freshness, Harumidori offers a crisp, refreshing umami and a delicate, sweet aroma—making it a particularly invigorating choice among sencha varieties.
Not only does it exhibit exceptional quality as a sencha, but Harumidori is also prized for its well-balanced composition of beneficial compounds within the tea leaves.
Compared to other cultivars, Harumidori produces exceptionally tender new shoots, making it well-suited for temomi-cha—a traditional, handcrafted tea that requires the skilled hands of master artisans. This meticulous process results in an extraordinarily rare tea, captivating Japanese tea connoisseurs and securing Harumidori's enduring popularity.
