The World Is a Tea Party Presents: Your Guide to Japanese Tea Plants – A

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  Abe-No. 1 (安倍1)
Old Name: 安倍1号
History: Shizouka conventional selection (静岡在来選抜)
  Ai 2
Varietal: assamica
Oxidation: Medium Ability
  Ai 21
Varietal: assamica
Oxidation: Medium Ability
  Ai 26
Varietal: assamica
Oxidation: Poor Ability
  Ai 86
Varietal: assamica
Oxidation: Very Poor Ability
  Ai 106
Varietal: assamica
Oxidation: Very Good Ability
  Aj 8
Varietal: assamica
Oxidation: Very Poor Ability
  Ak 56
Varietal: assamica
Oxidation: Very Good Ability
  Ak 145
Varietal: assamica
Oxidation: Medium Ability
  Ak 937
Varietal: assamica
Oxidation: Very Good Ability
Note: Considered to be an Assam hybrid
  Ak 1440
Varietal assamica
Oxidation: Very Good Ability
Note Considered to be an Assam hybrid
  Ak 1510
Varietal: assamica
Oxidation: Medium Ability
Note: Considered to be an Assam hybrid
  Ak 2034
Varietal: assamica
Oxidation: Good Ability
Note: Considered to be an Assam hybrid
  Akane (あかね)
Old Name: 鹿A交配132号
Used for: black tea
Genotype: Pl1pl1Pl2Pl2      (resistant to gray blight)
Cultivar Type: hybrid
Oxidation: Poor Ability
Registered: 1953
Hybrid of: Ai21
and
Nka03
  AN3
Hybrid of: A-2
and
S-24
  AN5
Hybrid of: A-2
and
S-24
  Asagiri (あさぎり)
Old Name: 京研113号
Used for: gyokuro
Genotype: Pl1pl1Pl2Pl2      (resistant to gray blight)
Prefecture: Kyoto (京都府)
Registered: 1954, #18
History: Kyoto conventional selection (京都在来選抜)
  Asahi (あさひ)
Old Name: 平野11号
Used for: powdered green tea, gyokuro
Prefecture: Shizuoka (静岡県)
Registered: 1954
History: Ujishu seedling selection (宇治種実生選抜)
Features:
  • Thin leaves, low yield
  • Excellent quality as powdered tea
  Asakawa(koro)
Varietal: sinensis
Cultivar Type: Japanese
Oxidation: Very Good Ability
  Asanoka (あさのか)
Old Name: 鹿-1681
Used for: sencha
Genotype: Pl1pl1pl1pl2      (resistant to gray blight)
Hybrid of: Yabukita (やぶきた)
and
鹿-Cn1 (中国江西省寧州実生選抜)
  Asatsuyu (あさつゆ)
Name meaning: “natural gyokuro”   “morning dew”
Old Name: 国茶U14
Used for: gyokuro
Percent grown: 1%
Genotype: pl1pl1pl2pl2     (susceptible to gray blight)
Varietal: sinensis
Cultivar Type: Japanese
Oxidation: Medium Ability
Liquid: bright, yellow color; fragrant aroma
Flavor: similar to gyokuro without the need to shade bushes during growth; good sweetness, slight astringency.
Registered: 1953, #2
History: Ujishu seedling selection (宇治種実生選抜)
Developed: Came from the seed of a tea plant found in Uji, an area famous for gyokuro.
Features:
  • Leaves are tender, care must be taken when steaming and rolling
  • Low catechin content
  • Very susceptible to frost damage
  • Yield isn’t as good as Yabukita (やぶきた)
  • Not cultivated by many farmers
  • A cross-breed (Saemidori) was created using Asatsuyu (あさつゆ) & Yabukita to solve issues
Photo:  asatsuyu

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