Selected in 1908 by Hikosaburo Sugiyama from native seedlings in Shizuoka, Yabukita is the cultivar most people taste when they drink Japanese green tea. It accounts for over 70% of Japan's planted tea area, and more than 90% in our home prefecture of Shizuoka. Its name means "north of the bamboo grove," referencing where it was first found.

Balanced umami, gentle astringency, a clean vegetal character, and a smooth finish. This is the archetypal sencha experience. We process our Yabukita primarily as asamushi (light-steamed) sencha, which showcases the delicate character of mountain-grown leaf. It's also the base for our houjicha, kukicha, and genmaicha.

Bred in 1970 at the Shizuoka Prefectural Tea Experiment Station and tested for over three decades before registration. Tsuyuhikari was selected partly because its flavor is notably different from Yabukita: reduced astringency, bright sweetness, and a clean finish. Its high resistance to anthracnose makes it especially valuable for organic cultivation.

A luminous, light green liquor. Clean and sweet with an almost citrus-like brightness — distinctly lighter and more refreshing than Yabukita's rounder umami. Accessible to newcomers and appealing as a warm-weather tea. Limited production; sold as single-cultivar asamushi sencha.

Selected in 1975 from Yabukita seedlings in what is now Kawanehon town — a renowned mountain tea region near our own farm. The second parent is unknown; the Yabukita mother was naturally pollinated. Yamanoibuki became a Shizuoka-recommended cultivar in 2001 and is grown on our Ichinose field, planted in 1981.

Prized for exceptional fragrance and a deep, pure green infusion color. Clean and well-balanced with subtle sweetness and moderate umami. Strong cold resistance suits our mountain fields well.

Created in 1980 in Fujieda by tea producer Koyanagi Miyoshi and researcher Morizono Ichiji. The Inzatsu 131 parent carries Assam-variety genetics, which gives Fujikaori its remarkable natural jasmine fragrance — a high concentration of methyl anthranilate that is almost startling in a Japanese green tea. The cultivar is sometimes locally called "Fujieda-kaori" in honor of its birthplace.

Light, silky, and profoundly aromatic. The jasmine fragrance dominates. No bitterness, no strong umami — the sweetness is purely floral and clean. Fujikaori is about aroma and retro-olfaction: fragrance that returns through the throat after each sip. Currently growing as young trees in our Takinoya field.

Developed in Saitama Prefecture's Sayama tea region and named for its defining trait: kaori means fragrance. Elevated levels of linalool and geraniol produce floral notes reminiscent of jasmine. Good cold hardiness may reflect its Saitama origins, where winters are harsher than coastal Shizuoka.

Distinctly aromatic with jasmine-like notes that linger. Smooth with moderate umami and low to medium astringency. A tea that announces itself on aroma before the first sip. Grown in our Takinoya field (No. 7); appeals especially to lovers of aromatic teas and those familiar with Taiwanese oolong.

Selected at the Shizuoka Tea Research Center from Yabukita seeds in the late 1960s, alongside related cultivars Suruga-wase, Kurasawa, and Fuji-midori — all noted for strong, distinctive characteristics. Yamakai's name suggests vastness and wildness. The flavor lives up to it: this is a tea that polarizes tasters, and those who love it become devoted.

Wild and complex with more body and deeper vegetal notes than Yabukita. A mineral quality and savory depth that recalls forest floor and mountain herbs, with a gentle floral note beneath the bolder surface. Long, layered finish. Availability varies by year.

Z1 is a cross between Yabukita and a native seedling variety. It has not gone through full MAFF registration, placing it among Japan's unregistered cultivars still actively cultivated. Its character is genuinely unusual — neither the straightforward umami of Yabukita nor the floral brightness of SayamaKaori, but something distinctly its own. Extremely limited availability; check with us for current stock.

Developed at the Shizuoka Tea Experiment Station and cultivated mainly in mountainous regions since 1987. The prefix "oku" signals late-budding timing in Japanese cultivar naming. OkuHikari shows good resistance to anthracnose, blister blight, and gray blight — especially valuable for organic systems.

Refined and mellow with smooth umami and very little harshness. A clean sweetness unfolds gently. Among our cultivars, OkuHikari is perhaps the most contemplative — it rewards slow sipping and careful attention. Sold as single-cultivar sencha when available.

Developed at the Kanaya institute after a decade of field trials. Initially underappreciated because late-harvested teas commanded lower prices, Okumidori's fortunes changed from the 1990s as the industry recognized the value of staggered harvesting. Now the third most cultivated cultivar in several prefectures, widely used for sencha, gyokuro, and matcha.

Clean, refreshing, mellow, with minimal astringency. The liquor is a pure, deep green. Sometimes described as "polite" — well-rounded and harmonious without demanding attention. Currently planted as young trees at our Kurata field; as they mature in our organic mountain soil, we expect the character to deepen.

Developed at the Makurazaki Station by crossing Kanayamidori with Yabukita. Named for the bright green color of the leaves at the first spring harvest. Its shoots are exceptionally tender — well-suited for asamushi processing and even traditional hand-rolled tea (temomicha). Yields increase remarkably as trees mature, though young growth is slow.

Defined by mellow, umami-forward character with minimal astringency or bitterness. The aroma is gentle and sweet, sometimes described as milky. An excellent choice for anyone who finds typical sencha too astringent. Growing as young trees alongside Fujikaori at our Takinoya field.