






What is a Cultivar
A cultivar is a tea plant variety bred or selected for particular qualities — how early it buds, how it stands up to cold, and above all how it tastes. Every tea on this page is Camellia sinensis, but Yabukita, Okumidori and Saemidori are as different from one another as two grape varieties in a vineyard. Growing region, shading and processing shape the final cup too, which is why we name the cultivar on every tea we sell.
Meet Our Matcha Cultivars
Compare typical cultivar profiles and where we source our teas. Flavour varies with shading, processing and brewing. National planting shares are Japan's own MAFF figures for 2025 and cover all tea, not only matcha; where no national figure is published we say so.
Typical Taste & Aroma
Nio Teas Sourcing Regions
Share of Japan’s Tea-Growing Area
Okumidori
Fresh, mellow and smooth
Wazuka, Kyoto, Uji, Yame, Shibushi & Shizuoka
4%
Yabukita
Balanced umami with fresh green notes
Shizuoka, Wazuka, Uji & Asamiya
64%
Saemidori
Sweet, rich umami with a mellow finish
Yame, Kirishima, Asamiya & Shibushi
6%
Sayamakaori
Concentrated colour and flavour, creamy and nutty in matcha
Shizuoka
2%
Sayamamidori
Little documented; ours is herbal, fruity and nutty
Asamiya, Shiga
No published figure
Asatsuyu
Naturally sweet, mellow and umami-rich
Chiran & Shizuoka
About 1%
Gokou
Strong savoury umami and a distinctive aroma
Shizuoka
No published figure
Asahi
Deep umami with a sweet, creamy finish
Uji, Kyoto
No published figure
Haruto 34
Vivid green with a fresh, floral first flush
Shibushi, Kagoshima
No published figure
Seimei
Rich umami with low bitterness and astringency
Shibushi, Kagoshima
No published figure
Single-Cultivar Matcha vs. Blends
One highlights the character of a specific cultivar. The other combines teas to create a carefully balanced profile.
Single Cultivar
Made from one named tea cultivar, allowing its distinctive taste, aroma, texture and finish to take center stage.

Matcha Blends
Selected tencha lots are combined to balance qualities such as color, aroma, umami and texture.
Cultivating an appreciation
for Japanese Tea


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