What is Tea Cultivar?

 

Seedlings and Cuttings

Tea gardens in Japan are categorized into two types based on how they are planted:

  • Seedling tea gardens are grown by planting tea seeds
  • Cutting tea gardens are expanded by taking cuttings from other tea plants and rooting them.

Interestingly, most tea gardens in Japan are created using cuttings.

The Genetic Uniformity of Cutting Tea Gardens

The primary advantage of using cuttings is the ability to replicate plants with identical genetic traits. In seedling tea gardens, each plant has unique genetic information, leading to variability in 

budding times and quality, which can make growth management challenging for farmers. In cutting tea gardens, all plants are genetically identical, allowing for uniform budding times and consistent quality. This consistency has made cutting tea gardens the dominant method in Japan.

What is a Cultivar?

Just as humans have individual traits and grape varieties like Merlot and Cabernet Sauvignon have distinct characteristics, tea plants (Camellia sinensis) also have various cultivars with unique genetic profiles.

In Japan, there are over 100 recognized tea cultivars, each adapted to specific climates or purposes. Naturally, tea gardens specializing in cultivars are all created using cuttings. 

Key differences between tea cultivars include:

  • Flavor profile: Each cultivar offers unique tastes and aromas
  • Budding times: The timing for harvest varies
  • Yield: Some cultivars produce more leaves than others

 These differences allow farmers to cater to diverse consumer preferences. Additionally, controlling harvest timing is critical for farmers. High-quality tea requires harvesting at its peak period. However, the harvesting and processing phases are labor-intensive, and overlapping harvest times can lead to delays and reduced quality. By cultivating a mix of these types, farmers can spread out their workload during the busy harvest season.

Regional Differences in Tea Cultivars

Let’s look at the most common cultivars grown in Japan:

  • National average: Yabukita (68%), Yutakamidori (7%), Saemidori (5%), Okumidori (4%).
  • Yabukita dominates as the most widely planted cultivar, while Okumidori ranks fourth nationwide.

However, distribution varies significantly by region:

  • Shizuoka: Yabukita (89%), Sayamakaori (2%), Tsuyuhikari (1%), Okumidori (0.8%)
  • Kagoshima: Yabukita (31%), Yutakamidori (27%), Saemidori (14%), Asatsuyu (6%)
  • Kyoto: Yabukita (57%), Okumidori (12%), Samidori (9%), Gokou (5%)

(Excerpt from the 2023 Japan Tea Industry Association Data)

From the data, it’s evident that Okumidori and Gokou are significant cultivars in Kyoto, while Shizuoka primarily focuses on Yabukita. Kagoshima, being a newer tea-producing region, demonstrates a more balanced distribution of cultivars, reflecting modern market trends favoring diversity.

A Spotlight on Okumidori

Okumidori is a versatile cultivar prized for its suitability for both sencha and matcha production. In Kyoto, it is grown flexibly depending on market demand. When demand for matcha rises, Okumidori is used for matcha production. Conversely, when sencha demand increases, it is utilized for sencha.

Interestingly, though Okumidori originated in Shizuoka, its adaptability has made it a prominent cultivar in Kyoto as well. This adaptability highlights its value to tea producers and its importance in the Japanese tea industry.

Written by Misato Tanaka

What is Tea Cultivar?