1. Saemidori: The Sweet Early Bird
Genetics: Yabukita x Asatsuyu.
Registered in 1990, Saemidori was bred to fix Yabukita's main flaw: lack of Umami. By crossing it with Asatsuyu (known as "Natural Gyokuro"), researchers created a plant that is incredibly rich in L-Theanine.
The Profile: Saemidori is velvety, warm, and sweet. It lacks the sharp "grassy" bite of Yabukita. It is often described as tasting like corn silk or steamed vegetables.
The Weakness: Because it buds early (April), it is extremely vulnerable to late spring frosts. A single cold night can destroy the entire harvest. This makes it a high-risk, high-reward cultivar for farmers in warmer regions like Kagoshima.
Expert Tip: The "Color Cheat"
Tea blenders love Saemidori because it is chemically brighter (higher chlorophyll-a to chlorophyll-b ratio) than other teas. Adding just 10% Saemidori to a Yabukita blend will make the liquor look vibrantly green in the cup, increasing its market value.
2. Okumidori: The Deep Late Bloomer
Genetics: Yabukita x Shizuoka Native #16.
Registered in 1974, Okumidori ("Deep Green") is the reliable workhorse of the Matcha industry. It buds a full week after Yabukita, meaning it is safe from frost.
The Profile: Okumidori is not as flashy as Saemidori. It has a round, "neutral" savory depth with zero astringency. This makes it the perfect canvas for Matcha. It doesn't scream "Grass!" like Yabukita, nor "Sweet Corn!" like Saemidori. It just tastes like pure, clean Umami.
Why Matcha Lovers Prefer It: In a latte, the delicate notes of Saemidori can get lost in the milk. Okumidori has a stronger structural body that cuts through dairy, making it the preferred cultivar for high-end cafe Matcha.
| Feature | Yabukita (The Standard) | Saemidori (The Challenger) | Okumidori (The Specialist) |
|---|---|---|---|
| Budding Time | Mid-Season | Early (-5 days) | Late (+8 days) |
| Umami (Theanine) | Medium | Very High | High |
| Astringency | High (Crisp) | Very Low (Soft) | Low (Clean) |
| Aroma | Fresh Grass (Hexenol) | Sweet Corn / Fruit | Nuts / Seaweed |
3. Brewing Strategy: Heat vs. Cool
Because these cultivars have different chemical compositions, they require different brewing temperatures.
Saemidori (Sencha): Because it has almost no astringency, you can brew it slightly hotter (70-75°C) to bring out the aroma without fear of bitterness. However, a cool brew (50°C) turns it into pure "sugar water."
Okumidori (Matcha): Requires 80°C water to "wake up" the aroma. If brewed too cool, it can taste flat. It benefits from the aeration of whisking to release its deep, nutty volatiles.
Taste the Difference
Don't just drink "Green Tea." Drink the cultivar. We have sourced single-origin Saemidori Sencha and Okumidori Matcha so you can taste the genetics.
Find Single Cultivars
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