What is the meaning of single cultivar matcha? In this article, we’re going to find out! We’ll find out what is single cultivar matcha, the advantages of single cultivar matcha and the downsides.
Let’s get started!
Single cultivar matcha meaning
So right off the bat, let’s explain the single cultivar matcha meaning. Just like wine is broken down into varietals, matcha is broken down into cultivars. Single cultivar matcha means that it comes from one single variety of tea plant, as opposed to a blend.
What is a matcha cultivar?
A matcha cultivar is simply a variety of tea plant. Cultivar is short for “cultivated variety” meaning it is a unique variety of plant, but it was specially bred by humans for certain characteristics.
The world before single cultivar matcha
Before matcha cultivars, the world of Japanese green tea was a mess. These growing tea plants, now referred to as “Zairai” were all genetically different. They would sprout at different times of the year, produce different flavor profiles and have different yields.
Harvesting couldn’t be done all at once, so it needed to be done each day. The farmers would go out and trim whichever sprouts they saw until one day they came up with a solution.
The introduction of matcha cultivars
By taking a clipping of a tea plant and planting it in soil, it would regrow into a self-sufficient plant but it would share the same DNA as the original. This means that it would share similar taste characteristics, nutrient profiles and it would sprout at the same time.
This gave the farmers a huge advantage, because they could plant an entire field of these tea plants and harvest them all at once to produce single cultivar matcha.
The advantage of single cultivar matcha
The advantage of single cultivar matcha, and why most matcha at Nio Teas is single cultivar is because it gives you a snapshot of a particular tea field. You can taste and appreciate the nuances of each tea plant variety, and start to learn what you like and don’t like.
If you were to drink only blended matcha, it would be hard to get a sense of what you are actually tasting. You wouldn’t be able to discern which matcha cultivars you like and dislike, you would only be able to
Single origin, single cultivar matcha
We like to take it a step further and provide single origin, single cultivar matcha at Nio Teas. Each matcha really captures a specific moment in time and space and cannot be replicated.
Blends often try to achieve a certain taste profile, but single cultivar matcha offers a more honest look at the harvest.
The disadvantage of single cultivar matcha
While single cultivar matcha can be a good way to experience and assess the taste profiles of a particular tea field, there are some advantages to blended matcha. These matcha are blended by Chashi or master tea blenders, who can spot the deficiencies in a particular cultivar and mask them by adding others.
This may give you a more balanced and smooth tasting experience, but it can be harder to assess what is going on in the cup. You may be drinking a delicious cup of tea, but you lose that connection to the field and the plant that produced it.
Best matcha cultivar
Now that we’ve discussed what is single cultivar matcha, let’s talk about the best matcha cultivar. Of course, this is a matter of opinion but matcha drinkers tend to prefer cultivars that have a higher amino acid profile and a smoother more umami flavor. Here are some of the most sought after.
Saemidori
Saemidori is a matcha cultivar bred from Yabukita and Asatsuyu, known for producing a vivid green color and a very sweet, umami-rich flavor with low astringency when shaded. It tends to have higher free amino acid levels and lower tannins than many cultivars, and if you want to try it you can get the Henta Matcha.
Gokou
Gokō is a traditional Uji-area matcha cultivar that is also used for gyokuro. It’s valued for its deep savory umami and distinctive aroma under shade cultivation, and if you want to try it you can get the matcha koiai made by the osada family in Shizuoka.
Ujihikari
Ujihikari is a Uji-native cultivar developed for high-quality tencha, prized for its sweetness, deep color, and low bitterness. Its higher amino acid and lower tannin balance supports a smooth, umami-forward taste often associated with premium matcha.
Asahi
Asahi is a classic Uji native matcha cultivar regarded as one of the finest for tencha production, known for its refined aroma and elegant, creamy umami. While it can contain slightly higher tannin levels than some modern cultivars, careful shading and cultivation bring out strong L-theanine-rich umami and a polished, high-end flavor profile.
