Please note that if you are attempting to learn about the differences between cultivars and to become more familiar with Japanese tea cultivars, it is best to compare teas from the same farmer so to eliminate the differences that cultivation practices and region might create in the tea.
Below is a short description about each of the 4 different cultivars. The rest is left for you to discover yourself (in fact, maybe you do not want to read any of these descriptions before tasting). Please enjoy the tea tasting process!
- Saeakari: A descendent of the Saemidori cultivar and a cultivar called Z1, this cultivar was registered rather more recently in 2011. Saeakari means "radiant/clear brightness" in Japanese and is known to produce a thigh, rich flavor and vibrant, bright green color.
- Saemidori: A cultivar whose name means "clear green", a successful hybrid between the Yabukita and Asatsuyu. The Saemidori cultivar is becoming more familiar and liked by Japanese tea lovers.
- Terakawa-wase: A cultivar that was developed for matcha, this cultivar was selected out of seedlings from a native tea plant in Uji, Kyoto Prefecture and registered in 1990.
- Tsuyuhikari: Developed in Shizuoka Prefecture, this cultivar is characterised with its rich umami taste, fresh aroma, and is delicately floral.
- Ingredients: Green tea
- Net weight: 4 x 20 grams (80 grams)
- Note: Compiled on demand
- Harvest: May
- Notes: Shaded for 2 weeks using direct shading.
- Region: Suizawa Village, Mie Prefecture
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