Just like wine, there are many cultivars of ocha, more than 100, in fact. Each cultivar has a different taste, aroma, and color. Another interesting aspect of Japanese tea is that one cultivar has different characteristics depending on its place of origin. We recommend that you try different types of tea based on where it originates as well as its cultivar!

  • Yabukita

    Discovered in 1908 by Hikosaburo Sugiyama in Shizuoka, Yabukita has long reigned as the top variety in Japan both in quality and quantity. It has a rich, sweet taste and an elegant aroma, making it a standard of Japanese tea.

  • Yume Shiruga

    A cross between Okuhikari and Yabukita, Yume Shiruga originated in the Suruga ward of Shizuoka Prefecture and registered in 2012. It has a mellow flavor that creates an elegant atmosphere, and its aftertaste is deep and full-bodied. The sweetness is felt more strongly as an aftertaste.

  • Yutaka Midori

    After Shizuoka, Kagoshima is the second largest tea cultivation area in Japan. Its top variety is Yutaka Midori. It is an "early tea" variety, picked before Yabukita leaves.

    Characterized by high catechin content, strong bitterness, and astringency, this variety has a deep, rich flavor, a beautiful green hue, and a mild sweetness. Some trees are grown under cover to block sunlight before harvesting, or the leaves are deep-steamed to mellow the flavor.

  • Asatsuyu

    Asatsuyu is considered an excellent variety of sencha. Known as "natural gyokuro," it tastes similar to gyokuro but is not shaded as long. Its astringent taste is less pronounced than the umami and sweetness, but the overall flavor is full-bodied.

  • Saemidori

    Saemidori is an early-season variety that is increasingly grown in Kagoshima and Shizuoka. It is a cross between the superior Yabukita variety and the high-quality Satsuyu variety.

    It has a strong flavor with little astringency, an elegant aroma, and a bright and beautiful green-water color. All in all, Saemidori is an exceptional variety that allows you to fully experience the benefits of Japanese tea.

  • Okumidori

    Okumidori is one of the most cultivated varieties in Japan, behind Yabukita and Yutaka Midori. It is one of the late-season varieties that are picked after Yabukita flourishes.

    Grown mainly in Kyushu and the Kinki region, including Kagoshima and Kyoto, Okumidori is a resilient plant whose leaves withstand colder climates. It is popular for its firm flavor and moderate astringency. With its elegant aroma, it is also suitable for blending with other Japanese tea varieties.

  • Saki Midori

    As its name suggests, Saki Midori has impressive, bright green tea leaves. The aroma is also straightforward and refreshing. It has a distinctive taste with a invigorating astringency, making it perfect for those who want to drink tea casually.

  • Harumoegi

    Harumoegi is a variety that is attracting attention as a standard for the next generation. The grandson of Yabukita, it is a rare variety, as its cultivation area is still small.

    Its name comes from the bright green color of its leaves. Harumoegi contains a higher percentage of amino acids, which is a flavor component, compared to Yabukita. As a result, the taste is slightly gentler, with a lingering sweetness.

  • Gokou

    Gokou is a gyokuro variety in Kyoto. It is used to produce gyokuro because of its high quality, but it is also used for tencha, the raw material for matcha. Its main characteristic is its unique, volatile aroma whose earthiness is described as “burdock-like.” Gokou has a rich flavor that is very appealing.

  • Koshun

    Koshun is a variety that has been attracting attention in recent years, and its been called the “new wave” in the Japanese tea world. As its name suggests, it is a leader in the new era of fragrant teas.

    Registered in 2000, Koshun is a relatively new variety. The gorgeous aroma is unlike what we typically associate with tea. It’s been described as "orchid-like," "jasmine-like," and "herbal.” The taste is refreshing and light.

  • Tsuyu Hikari

    Tsuyu Hikari was developed in 2000. It is a cross between Asatsuyu, which is called natural gyokuro, and Shizuka 7132, which has a refreshing aroma. As a result, it has a unique aroma, low astringency, and clean sweetness. Its color is bright green. Because of its small cultivation area, Tsuya Hikari is a rare tea that is not seen in the market often.

  • Shizu 7132

    This variety was selected in the 1960s from a natural cross of Yabukita. It has a soft and gorgeous aroma of cherry blossoms, from an aromatic component called coumarin, which is also found in cherry leaves. To bring out this fragrance, the tea is left to mature after it is harvested.

    It has a deep, nourishing flavor and a gentle sweetness that leaves a refreshing aftertaste. Its beautiful water color is reminiscent of the fresh green of spring.

  • Yamano Ibuki

    Yama Ibuki is an early growing variety, cultivated four to five days earlier than Yabukita. It is high in theanine, an amino acid that is a flavor component, and low in catechins, an astringent component, resulting in a rich, high-quality flavor. It has a youthful aroma, which goes well with the fresh green season in which it is grown, and a lingering aftertaste.