Tea Cultivars

The benchmark cultivar of Japanese tea. Known for its well-balanced umami, astringency, and sweetness, Yabukita adapts remarkably to virtually every style of Japanese green tea production. It also exhibits strong cold resistance, enabling cultivation across all major tea-growing regions.

A cross between Yabukita and Asatsuyu — the latter known as 'natural gyokuro' for its inherent richness. Saemidori is prized for its strikingly vivid green liquor and intense umami, making it a top-tier cultivar for gyokuro and matcha production.

An early-budding cultivar selected from open-pollinated Asatsuyu seedlings. Dominant in Kagoshima Prefecture, it is distinguished by a unique citrus-like aroma and full body, making it especially well-suited to fukamushi (deep-steamed) processing.

A late-budding cultivar from the cross of Yabukita and Shizuoka Zairai No. 16. Prized for its mellow umami and low astringency, it is highly regarded as a raw material for gyokuro and matcha.

Selected from native seedlings, Asatsuyu is so rich in umami that it is called 'natural gyokuro' — producing gyokuro-like depth even without shading. It is also significant as the parent of Saemidori and Yutakamidori.

Selected from Uji native seedlings, Gokou is a cultivar prized for matcha and gyokuro production. Its distinctive ooika (shading-induced aroma) and rich body make it a treasured raw material for premium tencha.

A cross between Benihomare and Makura Cd86, originally bred for black tea production. Benifuuki gained widespread attention for its high methylated catechin content, which may help alleviate hay fever symptoms. Its strong astringency makes it well-suited to wakocha (Japanese black tea).

A cross between Yabukita and Inzatsu 131. Soufuu is a modern cultivar that develops striking floral aromatics through withering, making it ideal for semi-oxidized teas, wakocha, and kamairicha.

A cross between Shizu-7132 and Asatsuyu. Tsuyuhikari is characterized by a refreshing green apple-like aroma and a vivid green liquor when processed as fukamushi sencha. High in umami with low astringency.

A cross between Kurasawa and Kanayamidori. Koushun's defining trait is its spectacular floral aroma — reminiscent of cherry blossoms and jasmine — which intensifies dramatically with withering.

An Inzatsu 131 lineage cultivar grown in Shizuoka without official registration. Its intensely floral aroma — strikingly reminiscent of jasmine — is its most distinctive characteristic.

A cross between Yabukita and CP1. Asanoka is distinguished by a refreshing mint-like coolness in its aroma, with a well-balanced interplay of elegant astringency and sweetness. Primarily grown in Kagoshima.

A late-budding cultivar from Yabukita and Shizuoka native seedlings. Known for its refined astringency and clean aroma, with the practical advantage of being harvested after Yabukita.

A cross between Yabukita and native seedlings. Sayamakaori is known for its strong, distinctive aroma and superior cold resistance, making it the cultivar of choice in the Sayama region and other northern tea-growing areas.

A cross between S6 and Yabukita. Kanayamidori is beloved for its milky sweetness and soft mouthfeel, well-suited to fukamushi sencha. Its distinctive sweet aroma has endeared it to generations of tea drinkers.

An early-budding cultivar harvested before Yabukita. When processed with light steaming, it yields a refreshing, light-bodied tea that heralds the start of the shincha season.

A collective term for native tea trees propagated from seed across generations. Each tree possesses unique characteristics, yielding a depth and complexity unattainable through single-cultivar production.

A wakocha cultivar bred from Cn1 and Benikaori. Distinguished by its sweet berry-like aroma, Benihikari produces a well-structured black tea with moderate astringency.