Rarity: ⭐️⭐️⭐️ (3/5)

Pedigree

• Mother (♀): Yabukita
• Father (♂): Asatsuyu
• Registered: 1990 (official MAFF cultivar registration)
• Developed by: National Institute of Vegetable and Tea Science (Makurazaki)

Saemidori was developed to combine the strength and reliability of Yabukita with the exceptional umami of Asatsuyu — often referred to as a “natural Gyokuro”.

It is highly regarded for its vivid green colour, elegant aroma, and rich umami, and is widely used for premium Gyokuro, Sencha and Kabusecha.

Agronomic Characteristics

• Budding period: Early - Earlier than Yabukita, allowing stable quality formation under shading. Consistent, healthy growth with stable yields.
• Quality: Excellent
• Cold resistance: Strong
• Sensory Characteristics
• Leaf appearance: Glossy, uniform green leaves with a refined finish.
• Liquor colour: Deep green with excellent clarity — a hallmark of high-quality Gyokuro.
• Aroma: Elegant and balanced.
• Displays a classic shaded aroma reminiscent of nori and kombu, without harshness or green sharpness.

Taste:

• Strong, rounded umami
• Very little bitterness or astringency
• Refreshing yet smooth
• A clean, refined aftertaste with a natural lingering sweetness
• Sweetness intensifies beautifully with careful finishing (hi-ire)

This combination makes Saemidori one of the most accessible and recognisable Gyokuro cultivars.

Character as a Gyokuro Cultivar

• Thick, creamy umami
• Smooth and free of harsh edges
• Beautiful, well-defined shaded aroma (ooika)
• A quintessential “classic” Gyokuro profile

In one phrase: Creamy, elegant, and unmistakably Gyokuro.

Recommended Brewing

• First infusion: ~50°C, slow extraction
• Subsequent infusions: slightly higher temperature to broaden aroma and sweetness
• Works well as a cold brew, producing a clean and sweet liquor

Rarity: ⭐️⭐️ (2/5)

Pedigree

• Mother (♀): Yabukita
• Father (♂): Shizuoka native line “Shizai 16”
• Registered: 1974
• Developed by: National Institute of Tea (Makurazaki)

Okumidori was created to provide a stable, late-budding cultivar with deep colour and balanced flavour.

It offers reliable yields and refined quality, making it widely used for high-grade Gyokuro, Sencha, and Matcha.

Agronomic Characteristics

• Budding period: Late (avoidance of frost)
• Growth form: Medium
• Vigour: Strong
• Yield: High and stable
• Quality: Excellent for shaded teas
• Cold resistance: High
• Disease resistance: Good; relatively tolerant

Sensory Characteristics

Leaf appearance: Deep green, slightly thick leaves

Liquor colour: Clear, dark green

Aroma: Mild, clean, fresh green

Taste:

• Gentle, rounded umami
• Soft sweetness
• Very little harshness
• Clean, balanced and approachable

Character as a Gyokuro Cultivar

• Calm and refined
• Not overly intense; elegant balance
• Ideal for daily Gyokuro drinkers
• Particularly forgiving in brewing

In one phrase: Gentle, balanced, and quietly elegant.

Recommended Brewing

~55°C, slow extraction;

Stable flavour even at slightly higher temperatures.

Rarity: ⭐️⭐️⭐️⭐️ (4/5)

Pedigree

• Mother (♀): Kyoto native (Uji)
• Father (♂): Kyoto native (Uji)
• Type: Traditional Uji selection for Tencha / Gyokuro
• Region: Uji, Kyoto

Originally developed for high-grade Tencha (Matcha), Asahi excels under deep shading.

It produces a dignified, full-bodied profile treasured in traditional Gyokuro.

Agronomic Characteristics

• Budding period: Medium
• Growth form: Upright
• Vigour: Moderate
• Yield: Medium
• Quality: Exceptional for shaded teas
• Cold resistance: Moderate
• Disease resistance: Standard for Uji natives

Sensory Characteristics

• Leaf appearance: Dark green, elegant needles
• Liquor colour: Dense, opaque green
• Aroma: Deep shaded aroma; classic ooika

Taste:

• Full, concentrated umami
• Dense yet smooth
• Long, resonant finish
• Little bitterness

Character as a Gyokuro Cultivar

• Traditional, dignified flavour
• Deep, powerful umami
• Ideal for ceremonial or meditative contexts
• A cultivar with strong “presence”

In one phrase: Profound, traditional, and dignified.

Recommended Brewing
~50°C, long low-temperature steep. Perfect for slow, contemplative tasting.

Rarity: ⭐️⭐️⭐️⭐️ (4/5)

Pedigree

• Mother (♀): Kyoto native (Uji)
• Father (♂): Kyoto native (Uji)
• Type: Traditional Uji selection for Tencha / Gyokuro
• Region: Uji, Kyoto

Originally developed for high-grade Tencha (Matcha), Asahi excels under deep shading.

It produces a dignified, full-bodied profile treasured in traditional Gyokuro.

Agronomic Characteristics

• Budding period: Medium
• Growth form: Upright
• Vigour: Moderate
• Yield: Medium
• Quality: Exceptional for shaded teas
• Cold resistance: Moderate
• Disease resistance: Standard for Uji natives

Sensory Characteristics

• Leaf appearance: Dark green, elegant needles
• Liquor colour: Dense, opaque green
• Aroma: Deep shaded aroma; classic ooika

Taste:

• Full, concentrated umami
• Dense yet smooth
• Long, resonant finish
• Little bitterness

Character as a Gyokuro Cultivar

• Traditional, dignified flavour
• Deep, powerful umami
• Ideal for ceremonial or meditative contexts
• A cultivar with strong “presence”

In one phrase: Profound, traditional, and dignified.

Recommended Brewing

• ~50°C, long low-temperature steep
• Perfect for slow, contemplative tasting.

Rarity: ⭐️⭐️⭐️⭐️ (4/5)

Pedigree

• Mother (♀): Kyoto native
• Father (♂): Kyoto native
• Type: Uji-selected heirloom cultivar
• Region: Uji, Kyoto

Gokō is one of the most sought-after shaded-tea cultivars.

Its uniquely aromatic profile makes it prized for both Gyokuro and Tencha.

Agronomic Characteristics

• Budding period: Medium
• Growth form: Compact
• Vigour: Moderate
• Yield: Medium
• Quality: Excellent and distinctive
• Cold resistance: Moderate
• Disease resistance: Moderate

Sensory Characteristics

• Leaf appearance: Dense, deep green needles
• Liquor colour: Rich, dark jade

Aroma:

• Nutty
• Cacao-like
• Roasted grains
• A highly distinctive fragrant complexity

Taste:

• Deep umami
• Structured and layered
• Slight pleasant astringency adding depth
• Long, aromatic finish

Character as a Gyokuro Cultivar

• Intensely aromatic
• Complex and expressive
• Loved by connoisseurs
• A standout cultivar in competitions

In one phrase: Aromatic, nutty, and intensely expressive.

Recommended Brewing

• 50°C first infusion;
• Slightly higher for second to release aroma.

Rarity: ⭐️⭐️⭐️⭐️⭐️ (5/5)

Pedigree

• Mother (♀): Meiryoku
• Father (♂): Saemidori
• Registered: 2010s
• Developed as: A modern high-transparency cultivar

Seimei represents a new generation of shaded-tea cultivars with exceptional clarity and purity of taste.

Agronomic Characteristics

• Budding period: Early
• Growth form: Upright
• Vigour: Strong
• Yield: High
• Quality: Excellent; very clean profile
• Cold resistance: High
• Disease resistance: Good

Sensory Characteristics

• Leaf appearance: Fine, glossy, bright green
• Liquor colour: Light yet vibrant jade
• Clear, delicate, modern

Taste:

• Clean, transparent umami
• Very low bitterness
• Gentle sweetness
• Light, refreshing finish

Character as a Gyokuro Cultivar

• “Modern” Gyokuro
• Smooth and transparent
• Ideal for those who prefer purity over richness

In one phrase: Pure, clean, and contemporary.

Recommended Brewing

• 50–55°C to emphasise clarity.

Rarity: ⭐️⭐️⭐️⭐️⭐️ (5/5) — Extremely rare, only at Kanoa Tea

Pedigree

• Mother (♀): Sayamakaori
• Father (♂): Marishi
• Registered: Newly discovered and selected in Shizuoka
• Discovered by: Hattori Tea Farm (Shizuoka)

Manten no Kagayaki is a rare Shizuoka-born cultivar discovered and stabilised by Hattori Tea Farm.

It inherits the robustness and strength of Sayamakaori—known across Japan as one of the hardiest cultivars—alongside the refined sweetness and clarity of Marishi.

A very early-budding cultivar (wase), it produces leaves that are ideal for both shaded cultivation and GABA-enhanced processing.

Its distinctive aromatic profile and natural smoothness make it particularly suitable for premium GABA Gyokuro.

Agronomic Characteristics

• Budding period: Very early (Wase)
• Growth form: Upright
• Vigour: Strong
• Yield: Moderate to high
• Stable harvests even under demanding shading environments.
• Quality: Excellent for shaded teas
• Cold resistance: High
• Disease resistance: Strong

Sensory Characteristics

• Leaf appearance: Deep green, slightly broad leaves with a healthy sheen — a visual marker of its Sayamakaori parentage.
• Liquor colour: Clear, brilliant green with a soft golden undertone, reflecting early-bud tenderness.
• Aroma: Gentle yet expressive. Displays sweet cereal notes, soft nuttiness, and a calming, mellow fragrance.

Taste:

• Smooth, faintly sweet, and round
• Very little bitterness
• Naturally calming impression
• Subtle layers of grain, gentle herbs, and mild fruit
• A soft, lingering finish with a relaxed sweetness

This cultivar expresses comfort and warmth rather than intensity, making it distinctive among shaded teas.

Character as a Gyokuro Cultivar

• Exceptionally smooth and mild-mannered
• Deep relaxation effects when GABA-enhanced
• Clean, low-bitterness structure
• A “gentle Gyokuro” suitable for daily enjoyment
• Highly stable under shading, producing consistent quality

In one phrase: Soft, soothing, and naturally calming — a gentle Shizuoka-born Gyokuro cultivar.

Recommended Brewing

• First infusion: ~55°C, slow extraction
• Subsequent infusions: slightly higher temperature to broaden aroma
• Works beautifully as a cold brew, developing a mellow and sweet character

Rarity: ⭐️⭐️⭐️⭐️⭐️ (5/5) — Natural Gyokuro

Pedigree

• Mother (♀): Kagoshima native
• Father (♂): Kagoshima native
• Registered: 1949
• Known as: “Natural Gyokuro”

Asatsuyu is legendary for producing strong umami even without shading — hence the nickname “natural Gyokuro.”

Agronomic Characteristics

• Budding period: Very early
• Growth form: Compact
• Vigour: Moderate
• Yield: Low to medium
• Quality: Extremely high
• Cold resistance: Moderate
• Disease resistance: Low (difficult to cultivate)

Sensory Characteristics

• Leaf appearance: Soft, light green
• Liquor colour: Bright jade with notable clarity
• Aroma: Sweet, soft, gentle green

Taste:

• Deep natural umami
• Very sweet and mild
• Little to no astringency
• Long, soft finish

Character as a Gyokuro Cultivar

• Exceptional natural umami
• Very rare and challenging to cultivate
• Highly prized among collectors

In one phrase: Soft, naturally sweet, and remarkably umami-rich.

Recommended Brewing

• 50°C, slow extraction
• Best enjoyed with a calm, focused tasting.

Rarity: ⭐️⭐️⭐️⭐️ (4/5)

Pedigree

• Mother (♀): Uji native
• Father (♂): Uji native
• Type: Heirloom Uji selection
• Known for: Refined elegance

Ujihikari is a classic Uji cultivar treasured for Gyokuro and Tencha in traditional houses.

Agronomic Characteristics

• Budding period: Medium
• Growth form: Upright
• Vigour: Moderate
• Yield: Medium
• Quality: Elegant and refined
• Cold resistance: Moderate
• Disease resistance: Standard

Sensory Characteristics

• Leaf appearance: Fine, slender needles
• Liquor colour: Gentle, refined jade
• Aroma: Soft, floral-green; elegant and understated

Taste:

• Smooth, balanced umami
• Subtle sweetness
• Graceful finish

Character as a Gyokuro Cultivar

• Graceful and understated
• Ideal for those who appreciate subtlety
• A refined, traditional profile

In one phrase: Graceful, refined, and quietly beautiful.

Recommended Brewing

• 50°C, gentle long steep.

Rarity: ⭐️⭐️⭐️⭐️ (4/5) — Matcha × Gyokuro crossover

Pedigree

• Mother (♀): Uji native
• Father (♂): Uji native
• Type: Tencha-oriented Uji selection
• Known for: Softness and sweetness

Samidori is one of the core cultivars for premium Matcha, but it also produces elegant, sweet Gyokuro when shaded deeply.

Agronomic Characteristics

• Budding period: Medium
• Growth form: Slightly compact
• Vigour: Strong
• Yield: Good
• Quality: Excellent under shading
• Cold resistance: Moderate
• Disease resistance: Standard

Sensory Characteristics

• Leaf appearance: Fine, soft, velvety green
• Liquor colour: Soft jade; slightly lighter than Asahi
• Aroma: Sweet, mild, creamy-green

Taste:

• Soft, mild umami
• Very gentle sweetness
• Smooth, plush mouthfeel
• Almost no bitterness

Character as a Gyokuro Cultivar

• Gentle and sweet
• Matcha-like softness
• Ideal for those who prefer smooth, mild Gyokuro

In one phrase: Soft, sweet, and silky.

Recommended Brewing

• 50°C, slow infusion
• Very tolerant and easy to brew.