Matcha, a beloved Japanese green tea, is celebrated for its vibrant colour, creamy texture, and unique taste. But have you ever wondered why matcha can taste so different from one cup to the next? Beyond the harvest season and grade, the cultivar and region where the matcha is grown play a pivotal role in shaping its flavour, aroma, and overall experience.

Let’s explore how cultivars and regions influence matcha and how you can better understand these factors to find your ideal matcha.

Harvest Seasons and Matcha Grades

When matcha is harvested significantly impacts its flavour profile:

• Ceremonial Matcha: Typically, from the first harvest, this grade offers a delicate, nuanced taste with vibrant green colour.
• Premium or Café-Grade Matcha: Often a blend of different seasons or second harvest, this matcha retains a bright green hue with a more robust flavour, ideal for lattes and everyday drinking.
• Culinary Matcha: Sourced from the third or fourth harvest, this grade has a yellowish tone and a bolder, more intense flavour. It is perfect for recipes where matcha’s taste needs to stand out.

The Role of Cultivars in Matcha Flavour

A tea cultivar refers to a specific variety of the tea plant, each offering unique characteristics. Here are three popular cultivars used in matcha production:

1 - Yabukita Matcha

• Flavour Profile: Japan’s most grown tea cultivar, Yabukita, provides a well-balanced flavour with strong umami, moderate bitterness, and astringency. It’s a classic choice for traditional matcha lovers.
• Aroma: Fresh, grassy, with vegetal notes.
• Colour: Vibrant green, though not as deep as some other cultivars.
• Aftertaste: Clean and slightly astringent, leaving a refreshing finish.

2 - Saemidori Matcha

• Flavour Profile: Saemidori is renowned for its mild and sweet taste, with minimal bitterness and a smooth, delicate flavour. It’s ideal for those who prefer a gentler matcha.
• Aroma: Floral and light, with less grassiness than Yabukita.
• Colour: Bright, deep green, often richer in chlorophyll than other cultivars.
• Aftertaste: Sweet and lingering with a gentle, smooth finish.

3 - Okumidori Matcha

• Flavour Profile: Known for its rich umami and complexity, Okumidori offers a well-rounded taste with subtle sweetness, moderate astringency, and balanced bitterness.
• Aroma: Deep and rich, with hints of nuttiness and vegetal undertones.
• Color: A vivid, deep green, often comparable to Saemidori.
• Aftertaste: Long-lasting with a pleasant umami that gently lingers.

The Importance of Region and Terroir

Much like coffee and wine, matcha’s flavour profile is deeply influenced by the region where it’s grown. Factors such as soil quality, climate, altitude, and cultivation techniques contribute to the unique characteristics of matcha from different areas.

• Kagoshima: Known for its volcanic soil, matcha from this region often boasts a bright, smooth taste with minimal bitterness.
• Uji (Kyoto): Renowned for producing some of the highest quality matcha, Uji matcha is prized for its deep umami and rich, creamy texture.
• Shizuoka: Matcha from this region is typically more robust and earthy, with bold, grassy undertones.
• Yame (Fukuoka): Famous for its shaded tea cultivation, Yame matcha is celebrated for its intensely sweet flavour and mellow umami. The region’s focus on high-grade gyokuro and matcha production results in a rich, smooth, and complex taste, making it a favourite for high ceremonial matcha.

Each region offers a distinct profile, allowing matcha enthusiasts to explore a variety of flavours and textures.

How to Choose Matcha Based on Cultivar and Region

Selecting the right matcha comes down to personal preference and intended use:

• For traditional matcha ceremonies , opt for cultivars like Saemidori or Okumidori from regions like Uji and Kagoshima for their refined flavours.
• For matcha lattes , Yabukita offers a well-balanced profile that pairs beautifully with milk.
• For recipes , culinary-grade matcha from robust cultivars like Yabukita is a cost-effective and flavorful choice.