Characteristics of Tea Varieties That Consumers Don’t Know About
Written by Hiroki A.
Tea varieties are incredibly diverse, with over 100 different varieties in Japanese tea alone. Each variety has unique characteristics, particularly in terms of flavor, color, and aroma, which ultimately influence the final product. For instance, even within the same type of tea, such as sencha, differences in varieties can result in teas with distinct personalities. At cafés operated by d:matcha, visitors are encouraged to compare teas made from different varieties to deepen their understanding of tea and discover their preferences. The variety-specific characteristics of products play a significant role in the enjoyment of tea.
From a production perspective, the traits of tea varieties are equally important. However, some of these traits may not directly impact the flavor, aroma, or color of the tea and are therefore less well-known to consumers who enjoy tea.
Representative varieties cultivated in-house include Yabukita, Okumidori, and Gokou. Gokou is highly resistant to diseases and pests, making it less susceptible to their effects. In contrast, Yabukita and Okumidori are notably less resistant to diseases. Therefore, when growing these varieties under conditions such as shaded cultivation, which requires a longer cultivation period, it is essential to monitor the progression of diseases closely. Additionally, Gokou has a faster leaf-hardening rate than the other two varieties, making the harvesting of lower leaves less suitable for producing high-quality products. To address this, the shading period must be adjusted earlier, and the harvesting position slightly raised.
Aside from these traits, other characteristics such as sprouting timing, growth speed, branch posture, and cold tolerance also differ among varieties. Understanding and managing these individual traits are crucial for cultivation. In our tea garden, we cultivate about 10 varieties, and management tailored to the characteristics of each variety is required. This is especially true when employing cultivation methods that prohibit the use of pesticides, where careful management becomes even more necessary.
