ORIGIN LEAF JAPAN
Matcha Knowledge Library
6 articles · 8 categories
Cultivars, Cultivation and Craft
6 articles
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10
A Guide to Japanese Matcha CultivarsAn introduction to the tea cultivars used for Japanese matcha, including Yabukita, Okumidori, Saemidori, Samidori, and Asahi, and how cultivar choice affects flavor and supply.
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11
Okumidori vs. Yabukita: Flavor, Color and Best Uses ComparedA side-by-side comparison of Okumidori and Yabukita matcha: taste, aroma, color, bitterness, and which cultivar suits lattes, straight matcha, and retail products.
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A Short History of Tea Plant Breeding in JapanHow Japan moved from seedling tea fields to registered clonal cultivars: Hikosaburo Sugiyama and Yabukita, cutting propagation, national breeding programs, and new cultivars for matcha.
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Why Fertilizer Unlocks a Tea Cultivar's Full PotentialWhy nitrogen and soil management shape matcha's umami, how L-theanine is made in tea roots, why over-fertilizing is a problem, and how soil analysis allows precise fertilization.
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14
Why Stone-Milled Matcha Tastes Better: The Science of Particle Size DistributionResearch from Japan shows stone-milled matcha is not simply finer: it has a broad, characteristic particle size distribution that combines smoothness with texture. Here is what that means for quality and cost.
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15
Why Japanese Tea Tastes Different from Chinese TeaWhy Japanese green tea tastes grassy, marine and umami-rich while Chinese green tea tastes toasty and nutty: steaming vs pan-firing, shading, cultivars, and a shared history of powdered tea.
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