Tea cultivars

A Yabukita-derived Japanese sencha cultivar known for a strong aroma and full body; valued as a flavourful single-cultivar and blending cultivar.

A 2002 Yabukita x Shizu-inzatsu 131 cross bred for intense floral aroma, used for fragrant sencha and Japanese oolong-style teas.

An early-budding 2000 Kurasawa x Kanayamidori cross from Shizuoka, valued for a bright, naturally fragrant sencha.

A Fujian cross of Tieguanyin and Huangdan (Huang Jin Gui) — sister cultivar to Huangguanyin — valued as a vigorous, high-aroma plant for both Anxi-style and Wuyi rock oolong.

A traditional small-leaf semi-arbor Fujian cultivar native to Anxi (also long grown in Wuyi), one of the region's principal varieties, used for rock oolong and red tea.

A pure Indian-Assam selection (from the Jaipuri variety) named TTES No.8 in 1973 by the Yuchi station — the classic Taiwan Assam black tea of Sun Moon Lake, predating Ruby 18.

A traditional Uji cultivar selected for shaded teas, valued alongside Asahi, Gokou and Samidori for ceremonial matcha and gyokuro.

A traditional, now-rare Uji cultivar grown under shade for matcha and gyokuro, valued for a gentle, sweet, refined umami character.

A large-leaf highland tea from ancient trees (often centuries old) growing above 1,200m in the northern Vietnamese mountains, covered in white down — 'snow' shan tuyet.

The seed-propagated native landrace (jaeraejong) of Korean tea, descended from China-type stock first planted at Hadong over a millennium ago; the basis of traditional Korean green teas.

The China-type (Camellia sinensis var. sinensis) seed-grown bush race carried to Darjeeling and the early Indian and Sri Lankan plantings — hardy, small-leaf, and the genetic backbone of Darjeeling's aromatic style.

A China-type vegetative clone selected at Bannockburn estate, Darjeeling. Prized for a flowery, nectar-like first-flush character.

A China-type vegetative clone from Phoobsering estate, Darjeeling, celebrated for a deep muscatel character with chocolate and berry depth.

A small-leaf Taiwanese cultivar, the classic base for Oriental Beauty (Dongfang Meiren / Bai Hao oolong). Leafhopper bites trigger the honeyed, muscatel aroma the style is famous for.

A Cambod-type Tocklai Vegetative clone widely planted across Assam and the Darjeeling foothills, balancing cup quality with strong yield.

A foundational Uji matcha cultivar selected from Uji landrace material and registered in 1953. The versatile workhorse behind a great deal of Kyoto matcha and gyokuro.

A prized Uji cultivar (registered 1953) regarded as one of the very best for ceremonial matcha (tencha), giving luminous colour, deep umami and almost no bitterness.

A cold-hardy 1971 Yabukita selection from Saitama, named for its strong fragrance (kaori). Higher in catechins, giving a brisk, aromatic, full-flavoured sencha.

A late-harvest Yabukita x Shizu-16 cross registered in 1974, prized for matcha and gyokuro for its vivid green colour and mellow, rounded umami.

A 1970 Shizu-6 x Yabukita cross developed at the Kanaya tea station, known for an unusually milky, creamy flavour and high methylated-catechin content.

A 2003 Shizu-7132 x Asatsuyu cross from Shizuoka, valued for a brilliant emerald-green liquor and a fresh, sweet, low-astringency sencha.

A 1993 Benihomare x Makura Cd86 cross originally intended for black tea, now best known as an unshaded green tea unusually rich in methylated catechins (EGCG3''Me'') marketed for allergy relief.

A shade-loving Uji cultivar (registered 1953) favoured for thick ceremonial koicha matcha, giving a dark-green, deeply umami, creamy cup with low bitterness.

A traditional Anxi oolong cultivar, first selected around 1870. Often grown and sold alongside Tieguanyin, which it resembles at lower cost.

A traditional Anxi oolong cultivar named for the fine downy hairs on its serrated leaf edges. Spread widely around Anxi after about 1907 for its productivity.

A green tea made from Bai Ye No.1, a temperature-sensitive albino cultivar propagated from a single old bush rediscovered in Anji, Zhejiang in 1982. Spring leaves lose chlorophyll and spike in amino acids.

A purple-leaved Yunnan cultivar selected from a natural anthocyanin-rich mutant of Yunnan Da Ye assamica found near Pu'er in the 1980s and released as an elite cultivar around 2005.

A large-leaf Fujian oolong cultivar from Yongchun, named for its big thick leaves shaped like a Buddha's open hand. Also grown and roasted Wuyi-style as a rock tea.

The Fenghuang Shuixian cultivar group of Phoenix Mountain, Chaozhou. 'Dancong' (single bush) teas are processed from superior individual trees, each prized for mimicking a specific flower or fruit aroma.

The Yunnan large-leaf (assamica) population variety of Menghai, Xishuangbanna — the classic raw material for Menghai-style sheng and shou pu'er.

The Yunnan large-leaf (assamica) population variety of Mengku in Lincang — celebrated raw material behind many famous Lincang pu'er, including Bingdao-area teas.

One of the two principal Fuding white-tea cultivars (with Fuding Da Bai), valued for plump, heavily down-covered buds used in Bai Hao Yinzhen and Bai Mudan.

The principal white-tea cultivar of Zhenghe, Fujian. Later-budding than the Fuding cultivars, it yields a fuller, richer white tea with more body.

A Fujian Tea Research Institute cross of Tieguanyin and Huangdan (Huang Jin Gui), bred 1977-1997 and released in 2003. Combines Tieguanyin's body with Huang Jin Gui's intense floral aroma.

Taiwan Tea Experiment Station #18 (registered 1999), a cross of Burmese big-leaf Assam with native Taiwan wild mountain tea (Camellia formosensis). The defining cultivar of Sun Moon Lake black tea.

Taiwan TTES #21 (released 2008), an Indian Assam cross (Kyang x Jaipuri) developed alongside Ruby 18 for the Sun Moon Lake black-tea revival.

A vigorous Taiwanese oolong cultivar — a chance seedling selected near Muzha — that flushes nearly year-round, hence 'Four Seasons.' Prized for an outsized floral aroma at low cost.

Heirloom Japanese cultivar from the early 20th century. Low-yield but high-quality; used for premium sencha and gyokuro specialty releases.

Heirloom Indian assamica material from the Assam Valley. The genetic foundation of British colonial tea industry; basis for global breakfast…

Clonal Darjeeling cultivar producing some of the most prestigious modern Darjeeling first and second flush teas.

Rare heritage Wuyi cultivar with distinctively pale leaves. Last of the Four Famous Bushes; lighter-character productions distinct from trad…

Taiwan Tea Experiment Station #13, developed alongside Jin Xuan in 1981. Produces intensely floral oolong with jasmine and gardenia notes.

Sri Lankan clonal cultivar widely planted across highland tea estates. Foundation for substantial portion of contemporary Ceylon black tea p…

The cultivar producing Bai Hao Yin Zhen (Silver Needle) white tea. Long, downy silver-tipped buds define both the cultivar and the tea.

The most famous Wuyi yancha cultivar. Original four mother trees on a Wuyi cliff face are protected national treasures.

Anxi cultivar producing a lighter, floral oolong distinct from Tieguanyin. Earlier-budding for premium pre-Qingming market timing.

Taiwan Tea Experiment Station #12, developed in 1981. Produces naturally milky-buttery oolong without any flavoring — the genuine "Milk Oolo…

The most widely-planted Long Jing cultivar globally. Developed by the China Tea Research Institute in 1973 for higher yield and consistent c…

Heirloom cultivar of Qimen (Keemun) county in Anhui. Genetic basis for the distinctive Keemun black tea character.

The dominant cultivar for Taiwanese high-mountain oolong. Most Lishan, Alishan, Shanlinxi, and Dong Ding oolongs are Qing Xin.

Heirloom seed-grown West Lake stock predating modern cultivar selection. The traditional Long Jing material; lower yield but higher cup-qual…

Wuyi yancha cultivar named for its prominent cinnamon character. One of the most widely-produced everyday Wuyi rock teas.

Japanese cultivar developed in 1990, particularly common in Kagoshima. Crosses Yabukita with Asatsuyu to produce intensely sweet, umami-deep…

One of the classical Four Famous Bushes (Si Da Ming Cong) of Wuyi yancha. Less commercially produced than Da Hong Pao or Rou Gui but editori…

Wuyi yancha cultivar producing a mellower, fuller-bodied roasted oolong. Particularly prized in older "Lao Cong" (old bush) plantings.

Heritage Wuyi cultivar; one of the classical Four Famous Bushes. Distinctive earthy-medicinal cup character.

Heirloom Anxi cultivar producing the iconic Tieguanyin (Iron Goddess of Mercy) oolong. One of the most internationally recognized Chinese te…

Tea Research Foundation of Kenya cultivar developed to produce purple-pigmented tea high in anthocyanins. Emerging specialty Kenyan export.

Developed in Shizuoka in 1953. Now accounts for roughly 75% of all Japanese tea production. The most-planted single tea cultivar globally.

The large-leaf tea species native to Yunnan. The genetic origin of all assamica tea cultivars worldwide. Ancient gushu trees produce premium…

Japanese cultivar developed in 1966, mostly grown in Kagoshima. Produces rich, full-bodied umami-forward sencha distinct from Yabukita's bal…