Matcha isn’t simply “green tea that has been ground into a powder.” One of the things that makes matcha so interesting is the cultivar of tea plant it comes from.
Just like grapes influence the flavour of wine, different tea cultivars can influence the colour, aroma, sweetness, bitterness and overall character of matcha.
While growing conditions, processing and shading all play an important role, the cultivar gives each matcha its own starting point.
So, which cultivar is best?
There isn't one cultivar that is universally “best.” It really depends on what you enjoy and how you want to drink your matcha.
For a classic, balanced cup, Yabukita is a great starting point. If you prefer something sweeter and creamier, Okumidori or Saemidori may appeal to you. For a deeper, more umami-forward experience, cultivars such as Gokou and Uji Hikari are particularly interesting.
And if you're making a matcha latte, don't automatically assume that the most expensive or delicate matcha is the right choice. A matcha with a stronger flavour profile can often work beautifully with milk.
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