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

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Japanese: S-6
Old Name: S-6
Genotype: Pl1pl1Pl2pl2      (resistant to gray blight)
History: Shizouka conventional selection (静岡在来選抜)
  Saeakari (さえあかり)
Name meaning: Derives from the appearance of the teas liquor resembling Saemidori but also implies the high quality even under strong sunlight in summer (“akarui hizashi” in Japanese)
Used for: sencha
Flavor: better then Yabukita (やぶきた) and comparable with Saemidori
Registered: 2010
Hybrid of: Z-1 cultivar
Saemidori (さみどり) cultivar
  • Better taste than Ybukita, similar to Saemidori
  • High yield, good pest resistance
  • May replace Yabukita over time
Photo:  saeakari
  Saemidori / Samidori / Samidoti (さみどり)
Name meaning: “clear green”
Old Name: 枕崎9号      小山69号
Used for: sencha mostly but also gyokuro, matcha, and black tea
Percent grown: 3%
Genotype: pl1pl1pl2pl2      (susceptible to gray blight)
Prefecture: Makurazaki (枕崎市) area of Kagoshima (鹿児島県)
Liquid: Smooth, creamy (matcha)
Flavor: Sweet, low bitterness, no astringency
Registered: 1954 or 1990, #40
History: Kyoto conventional selection (京都在来選抜)
Hybrid of: Yabukita (やぶきた) cultivar
Asatsuyu (あさつゆ) cultivar
Developed: Makurazaki Branch Station of the National Research Institute of Vegetables, Ornamental Plants and Tea
  • High quality, early budding and harvesting (2–5 days earlier than ‘Yabukita’), develops an intermediate branching pattern
  • Fairly resistant to anthracnose but very susceptible to gray blight
  • Yield is medium-high
  • Higher amino acid content than Yabukita
  • Gaining in popularity in Japan, suitable to be grown in warmer areas such as Kyushu, Shikoku, Kinki, and Tokai districts
  • Processed into gyokuro in Fukuoka
Photo: saemidori

Black Tea Samidori Cultivar [Source]

  Sai 22F1-132 (22F1-132)
Old Name: 埼 22 F1-132
Hybrid of: Sayamamidori (さやまみどり)
Yamatomidori (やまとみどり)
  Sai 28F1-90 (28F1-90)
Old Name: 埼 28F1-90
Hybrid of: Sayamamidori (さやまみどり)
埼22 F1-132
  Sainomidori (さいのみどり)
Used for: gyokuro
Prefecture: Saitama (埼玉県)
Flavor: sweet
Registered: 2003, #50
Developed: by Saitama Prefectural Agriculture and Forestry Research Center
  • Harvested 2 days earlier than Yabukita (やぶきた)
  • More pest resistant than Yabukita and Sayamakaori
  • Similar frost resistance to Yabukita
  • Suitable for northern regions
Prefecture: Saitama (埼玉県)
Genotype: Pl1pl1pl1pl2      (resistant to gray blight)
(Saitama-29gou (
Old Name: 埼64 F1-156
Prefecture: Saitama (埼玉県)
Hybrid of: Yabukita (やぶきた)
(Sayamamidori (さやまみどり) and 埼22F1-132)
(Saitama-30gou (
Old Name: 埼65 F1-60
Prefecture: Saitama (埼玉県)
Hybrid of: Sayamamidori (さやまみどり)
埼5507 (Yabukita (やぶきた) 実生選抜)
(Saitama-31gou (
Old Name: 埼65 F1-95
Prefecture: Saitama (埼玉県)
Hybrid of: Sayamamidori (さやまみどり)
埼5507 (Yabukita (やぶきた) 実生選抜)
(Saitama-32gou (
Old Name: 埼66 F1-1850
Prefecture: Saitama (埼玉県)
Hybrid of: Yabukita (やぶきた)
(Sayamamidori (さやまみどり) and
Yamatomidori (やまとみどり))
(Saitama-33gou (
Old Name: 埼67 F1-298
Prefecture: Saitama (埼玉県)
Hybrid of: Yabukita (やぶきた)
(Sayamamidori (さやまみどり) and 硬枝紅心実生)
(Saitama-34gou (
Old Name: 埼67 G1-95
Prefecture: Saitama (埼玉県)
History: Urawa #3 seedling selection (浦和3号実生選抜)
  Sakimidori (aka Norin No. 47, さきみどり)
Old Name: 宮崎15号
Used for: sencha
Prefecture: Miyazaki (宮崎県)
Flavor: very mild, fresh
Registered: 1997, #47
Hybrid of: F1 NN27
ME-52 (宮系)
Developed: at the Miyazaki Agricultural Experiment Station in 1979 under the designation of ‘Miyazaki No.15’f.
  • Plant shape is intermediate type, fairly vigorous growth, mature leaf is elliptic, slightly large size and light green in color, immature leaf is bright fresh green color
  • Slightly early budding, both flushing and plucking of 1st crop 2-3 days earlier than Yabukita (やぶきた)
  • Yield higher than that of Yabukita
  • Fairly resistant to cold in mid-winter and to bark splitting injury in early winter
  • Middle susceptible to tea anthrancnose (Colletotrichum theae-sinensis) and tea blister blight (Exobasidium vexans), slightly susceptible to tea gray blight (Pestalotiopsis longiseta)
  • Nitrogen and aminoacid content higher, catechin content is lower than of Yabukita
Features: No further information found.
Genotype: Pl1Pl1      (resistant to gray blight)
  Satouwase (さとうわせ)
Old Name: 佐藤早生
Genotype: Pl1pl1pl1pl2      (resistant to gray blight)
Registered: 1986
Hybrid of: Abe-No. 1 (安倍1号) 実生選抜
  Satsumabeni (さつまべに)
Name meaning: NA113
Used for: black tea
Genotype: Pl1pl1Pl2Pl2      (resistant to gray blight)
Cultivar Type: hybrid
Oxidation: Medium Ability
Prefecture: Kagoshima (鹿児島県)
Registered: 1960, #25
Hybrid of: Nka03
  Sawamizuka (さわみずか)
Old Name: 静-66-2-7
Hybrid of: Yabukita (やぶきた)
Fujimidori (ふじみどり)
Used for: green tea
Prefecture: Saitama (埼玉県) – southwestern region
  • Thicker leaves that Yabukita (やぶきた) and Sainomidori due to the cool growing climate with frost in winter
  • Some of the highest levels of antioxidants among green teas
Photo:  sayamacha
  Sayamakaori (さやまかおり)
Name meaning: Named after Sayama tea region, which encompasses Saitama (埼玉県) Prefecture and a small area of northwestern Tokyo.
Old Name: 埼G1-5613
Used for: sencha and sometimes black tea
Genotype: Pl1pl1pl1pl2      (resistant to gray blight)
Prefecture: Saitama (埼玉県)
Flavor: rich but can become astringent
Registered: 1971, #31
History: Yabukita seedling selection (やぶきた実生選抜)
Hybrid of: Sayamakaori was selected from seeds resulting from natural crossing of Yabukita (やぶきた) tea plants.
Developed: at the Saitama Prefecture Tea Experimental Station
  • Fairly popular, but not as much as the Yabukita cultivar
  • High yield (more than Yabukita), resistance to cold, not particularly resistant to diseases, easy to cultivate
  • High mulberry scale resistance, upright oval-shaped leaves that are slightly bigger and thicker than Yabukita
  • Harvested 2-3 days earlier than Yabukita
  • Rich in catechins
Photo 1:  sayama-kaori2
Photo 2:  sayama-kaori
  Sayamamidori (さやまみどり)
Name meaning: Sayama green
Old Name: 埼玉1号
Used for: sencha (high quality)
Percent grown: 2%
Genotype: pl1pl1pl2pl2      (susceptible to gray blight)
Varietal: sinensis
Cultivar Type: Japanese
Oxidation: Good Ability
Prefecture: Saitama (埼玉県)
Aroma: distinct
Registered: 1953 , #5
Hybrid of: Ujishu seedling selection (宇治種実生選抜)
Developed: First cultivar developed by Saitama Prefecture Tea Experimental Station, named after Sayama region, where Saitama is located.
  • An old cultivar registered the same year as Yabukita (やぶきた) cultivar
  • Difficult to find outside Japan
  • Has been used in the development of various Japanese tea cultivars
  • Elliptical-shaped leaves that are rounder than those of Yabukita, and slightly thicker branches
  • About same resistance to cold and diseases as Yabukita; harvested 4 days later
Photo:  sayamamidori
Features: No further information found.
Seishintaipan, せいしんたいぱん)
Features: No further information found.
  Shizu 7132 (Sizu 7132?)
Also called: Shimoshirazu, Sakura-kaori
Developed: at the Shizuoka tea research center in the late 60s to early 70s from Yabukita seeds
Cultivar Type: includes cultivars such Yamakai, or Kurasawa (less famous but the father of Kôshun, which is well-known).
Prefecture: Shizuoka (静岡県)
Registered: not officially registered, no official name
  • High resistance to frost, so was first planted in mountain areas.
  • Ideal harvest period is short, requiring lots of people out in the field at once.
  • Thick stems, making rolling difficult so was abandoned for a time.
  • Interest in this cultivar reviving due to unique fragrance (high concentration of coumarin, making a sweet scent like pickled cherry leaves used in Japanese pastries called “sakura-mochi”).
  • Quite rare, mainly used in Shizuoka.

Due to how Japanese is translated into English by various people, this tea might be the same as Sizu 7132. Have been unable to determine for sure. If you know, please comment on this page and I will update (with a credit to you).

Genotype: Pl1pl1pl1pl2      (resistant to gray blight)
  Shôshun (しょしゅん)
Used for: sencha
Features: A variety developed by Akiyama San, a long-time tea farmer.
Photo:  shoshun
  Shunmei (しゅんめい)
Old Name: 金谷4号
Used for: sencha
Genotype: Pl1pl1Pl2pl2      (resistant to gray blight)
Registered: 1988, #37
Hybrid of: Yutakamidori (ゆたかみどり)
NN8 (Tamamidori (たまみどり) and S-6)
Developed: Selected from seedlings of Yutakamidori
Photo:  shunmei
  Shuntarou (しゅんたろう)
Used for: sencha
Registered: 2009
  Sizu-4009 (4009)
Old Name: 静4009
History: Assamica seedling selection (アッサム実生選抜)
  Sizu-7049 (7094)
Old Name: 静7094
History: Yabukita seedling selection (やぶきた実生選抜)
  Sizu-7132 (7132) (Shizu 7132?)
Old Name: 静7132
History: Yabukita seedling selection (やぶきた実生選抜)
Features: Due to how Japanese is translated into English by various people, this tea might be the same as Sizu 7132. Have been unable to determine for sure. If you know, please comment on this page and I will update (with a credit to you).
  Sizu-Inzatu-131 (印雑131)
Old Name: 静印雑131
History: Assamica hybrid selection (アッサム雑種選抜)
  Sizu-Zai-16 (静在-16)
Old Name: 静在-16
History: Shizouka conventional selection (静岡在来選抜)
  Sôfû or Soufuu (蒼風, そうふう)
Name meaning: “green wind”
Used for: sencha, oolong, kamairicha
Prefecture: Kanaya (金谷町) in Shizouka (静岡県)
Aroma: pleasant, floral (jasmine) due to anthranilic acid content
Registered: 2002, #49
Hybrid of: Inzatsu 131 (印雑 131) cultivar
Yabukita (やぶきた) cultivar
  • Rare but very popular, highly fragrant, the first to be registered in Japan as a cultivar for semi-oxidated tea but generally used to make fine senchas
  • Early-budding, harvested up to a week earlier than Yabukita, similar yield
  • Resistant to some diseases, weak against blister blight and bacterial shoot blight
  • A little less tolerant to cold weather than Yabukita, best suited to warm regions
  • Needs longer steaming of the leaves during processing to release the aroma
Photo 1:  soufuu1
Photo 2:  soufuu2
Photo 3:  soufuu3
  Sugiyama-yaeho (杉山八重穂)
Old Name: 二芽の)八重穂
History: Shizouka conventional selection (静岡在来選抜)
  Sunrouge (すんろうげ)
Name meaning: “red bud reaching to the sun” (“rouge” is “red” in French)
Prefecture: Ibaraki (茨城県)
Registered: 2009
History: Camellia taliensis, which is still being used in Yunnan for tea making, and Okumusashi (おくむさし) were bred. Out of that hybrid, a cultivar was developed: Cha Chuukanbohon No. 6 (茶中間母本農6) – loosely translates as “intermediate female tree, agriculture number 6.”

This cultivar has a high anthocyanin content but is hard to cultivate and has low growth, so different seeds from natural crossings of Cha Chuukanbohon No. 6 were selected and nurtured and the best tea plant was selected and named “Sunrouge.” It has a higher anthocyanin content than Cha Chuukanbohon Nou 6.

Hybrid of: Camellia taliensis and Okumusashi (おくむさし)
  • Normal budding, harvested same time as Yabukita (やぶきた)
  • Buds reach a red/purple tone at their peak but lose that color if not harvested that day
  • Adding lemon juice or other acidic liquid will lower the pH and change the liquid color
  • Plant is medium type with more branches than typical cultivars
  • Slightly resistant to anthracnose (Discula theae-sinensis), highly resistant to gray blight (Pestalotiopsis longiseta) and relatively low resistance to brown blight (Glomerella cingulata)

Anthocyanins are polyphenols found in plants; they are water soluble pigments that range from red, purple or blue, depending on the pH. They are in eggplants, blueberries, raspberries, pomegranates, and many other fruits. They don’t affect flavor but are said to have some health benefits.

Photo 1:  sunrouge1
Photo 2:  sunrouge2
  Surugawase (するがわせ)
Old Name: 静7109
Genotype: Pl1pl1pl1pl2      (resistant to gray blight)
Registered: 1961
Hybrid of: Yabukita seedling selection (やぶきた実生選抜)
  Syunmei (しゅんめい)
Features: No further information found.

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