About Shrub variety

Japanese tea cultivation is rich in a multitude of bush varieties, each of which produces unique aromas and sensations. These varieties are at the heart of Japanese tea and give it its characteristic diversity and depth. This diversity is based on centuries of cultivation, adapted to the specific climatic and geological conditions of Japan.

The best known and most widespread shrub variety is Yabukita. It accounts for around 75 percent of total tea production in Japan. Yabukita is particularly appreciated for its balanced flavor profile, which offers a harmonious balance between sweetness, umami and astringency. The versatility of this variety means that it can be used for Sencha, the most widely drunk type of tea in Japan, as well as for Gyokuro and Matcha.

In addition to Yabukita, there is a wealth of other fascinating varieties that are less well-known but of the highest quality. The Asatsuyu variety is often referred to as "natural Gyokuro" due to its intense sweetness. Although it requires special cultivation techniques, it rewards with a remarkably creamy and sweet taste, complemented by subtle grassy notes.

The Saemidori variety, on the other hand, is prized for its mild and sweet taste, which is accentuated by bright green leaves. It is particularly popular in the production of high-quality Sencha, as it develops a fresh yet gentle aroma. Izumi, another variety, is known for its rich and full-bodied flavor profile, which produces a pronounced umami note, perfect for the production of matcha.

The Okumidori variety develops a rounded profile with a deep umami flavor. This makes it a preferred choice for the production of matcha and high-quality Gyokuro. Its frost resistance, due to a later harvest, makes it particularly robust in cooler climates.

Shizu-7132, also known as "Shizuoka no Waka", is a less common variety that nevertheless releases a remarkable floral fragrance. Its distinctive sakura-like aroma makes it a special treat that is particularly effective in selected senchas.

Growing and cultivating these varieties requires an intimate knowledge of the terroir and careful adaptation of agricultural methods in order to bring out the full characteristics of each variety. Even the smallest factors, such as the interplay of soil type, light conditions and rainfall, can significantly influence the taste and aroma of the tea.

In the world of Japanese tea, the bush varieties are not just plant species. They are living embodiments of the art and science of tea cultivation, each bush a story, each variety an invitation to discover the depth and diversity of the Japanese tea world.