Single-cultivar matcha is milled from one named tea plant instead of a blend — the cultivar’s own colour, sweetness and umami, unmasked. Because tea cultivars are propagated from cuttings, a named tin lets you taste terroir and craft with the genetics held constant.
Start with the two families we know best: Okumidori matcha — late-budding, jade-deep, round — and Saemidori matcha — clear green and naturally sweet, the hand-picker’s choice. The full cultivar shelves, including sencha and gyokuro from the same plants: Okumidori and Saemidori.
New to cultivar names? The matcha cultivar guide maps the families — parentage, taste architecture, and how to read a label.