An incredible variety!

As with wine and its endless range of grape varieties, there are hundreds of different tea cultivars in Japan. Some are found throughout Japan, others can only be grown successfully in limited areas due to climate and geographical conditions.

The use of a specific cultivar has an influence on the type of tea that can be made, its flavors and fragrances. It is an important part of understanding the particularities of a terroir.


End of March 2021

  • Yutaka Midori 41.3% 41.3%
  • YABUKITA 26.2% 26.2%
  • ASATSUYU 8.8% 8.8%
  • SAE MIDORI 9.7% 9.7%
  • ASANOKA 2.8% 2.8%
  • OKU MIDORI 3.4% 3.4%
  • KANAYA MIDORI 2.0% 2.0%
  • OTHERS 5.8% 5.8%

Yutaka Midori

This is a type of cultivar suitable for the warm climate of southern Kyushu. It is dark green in color, and is known for its rich flavor. Tea amateurs always wait for Yutaka Midori when the very first flush of the year comes out for sale. They especially look for Hashiri-Shincha, made only with the youngest tea leaves of the first spring harvest. Yutaka Midori is the biggest cultivar in Minami Kyushu City.

Sae Midori

Tea made with Sae Midori cultivar is bright, sharp, with a fresh green color, and has a rich aroma. It contains low quantities of tannin and is full of flavor. The share of Sae Midori by square meter is rapidly increasing.


Yabukita represents Japanese green tea, and is present almost all the tea contests in Japan. It is known for its bold bitter flavor, and elegant aroma.


This cultivar is also known as Natural Gyokuro, the “king” of Japanese green teas.  Asatsuyu contains low quantities of tannin, and its taste is sweet. It is widely grown in the region of Chiran.

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