About Cultivar

In the diverse world of Japanese tea, the term cultivar plays a central role and is deeply embedded in the art and science of tea cultivation. The term itself refers to the special cultivars of tea plants (Camellia sinensis) that are selected and cultivated for certain characteristics. These characteristics range from aroma and taste to resistance to disease and adaptability to climate change.

An outstanding example of a cultivar is Yabukita, which has left its green mark on the Japanese landscape. Around 75% of Japanese tea production is based on this cultivar, thanks to its balanced flavor profile and high yield. Yabukita was bred by Hikosaburo Sugiyama in 1908 and has been a benchmark for tea quality in Japan ever since.

Another remarkable cultivar is Okumidori, known for its deep green color and rich aroma. This cultivar ripens a little later than Yabukita and therefore offers a certain flexibility in the harvest time. Okumidori enchants the palate with its pleasant sweetness and full-bodied, umami-accentuated nuances, which are particularly appreciated in the preparation of Gyokuro or high-quality Sencha teas.

Understanding the differences between the individual cultivars is crucial for tea farmers. In addition to flavor aspects, they must also consider the climate, soil conditions and cultivation altitude in order to create the best possible growing conditions for their plants. This careful balancing results in the remarkable variety of flavors that Japanese tea offers.

Cultivars are also becoming increasingly important in the context of sustainability and organic farming methods. In response to increasing pressure from climate change and resource conservation, new varieties are being bred that are more resistant to disease and more demanding to care for. Cultivars such as Saemidori and Asatsuyu are good examples of this, as they not only offer a rich taste, but can also be cultivated in a resource-saving manner.

The art of cultivar breeding is a harmonious combination of nature and human skill, where science and tradition meet. Each cultivar is the result of years of research and dedication that go into every sip of tea, taking our tea experience to a new level. Japanese cultivars are a testament to the diversity and sophistication of tea culture, combining centuries of experience with the ability to innovate.