Tea Cultivar Dictionary

Every tea we sell comes from a specific cultivar — a distinct, often centuries-old variety of the tea plant, selected and propagated for a particular character, aroma, or growing condition. Understanding cultivar is one of the clearest ways to understand why two teas from the same region, processed the same way, can taste entirely different — and why some lots cost what they cost. This is a living glossary: we add to it every time we bring in a tea built from a cultivar that isn't listed yet. Entries are grouped by country of origin, then alphabetized.

China

Ai Jiao (矮脚烏龍)

A Wuyi Yancha "Ming Cong" (famous bush) cultivar named for its distinctive growth habit — a squat, short shrub with small, rounded leaves (矮脚 means "short leg"). Grown in the protected Wuyi Mountain Gorge, Ai Jiao is deliberately processed to avoid floral notes, instead leaning into earthy, mineral, and nutty depth — a useful contrast to the more perfumed Wuyi cultivars.

Featured in: Short Stem Ai Jiao

Ba Xian (八仙, "Eight Immortals")

A Wuyi Yancha cultivar grown in Banyan, the lower-elevation ecological gardens outside the main gorge, typically from trees around 45 years old. It's slow-roasted at lower charcoal temperatures to protect its aromatics — elsewhere in China it's often processed in the Dan Cong style, but Yancha roasting brings out a cleaner, more purely floral character here.

Featured in: Eight Immortals Ba Xian

Da Bai & Da Hao (大白 / 大毫)

The two large-leaf, silvery-downed cultivars behind virtually all classic Fuding white tea. Selected for their thick coating of fine white hairs (bai hao) and high concentration of amino acids, they're what gives Silver Needle its downy texture and White Peony its balance of bud and leaf. Most Fuding-origin white tea, regardless of grade, is built from one or both.

Featured in: Super Fine Silver Needle Bai Hao Yin Zhen, Special Grade White Peony Bai Mu Dan, Fragrant Jasmine White Mo Li Yin Zhen

Da Hong Pao (大红袍) — a special case

Worth flagging on its own: Da Hong Pao isn't a single cultivar. The name refers to tea made in the style of a handful of legendary mother bushes on Jiuxian Rock, and almost everything sold under the name today is a master blend of multiple Wuyi Ming Cong cultivars — our own releases use anywhere from three to six — assembled to recreate that original character. Da Hong Pao is a genre and a technique before it's a plant.

Featured in: Classic Da Hong Pao 2025 (3 cultivars), Zheng Yan Da Hong Pao 2008 (6 cultivars)

Da Shu / Gu Shu (大树 / 古树, "Big Tree" / "Old Tree")

Not a bred cultivar but a growth descriptor: large, old-growth Yunnan tea trees, often 70–100+ years old, grown from the region's indigenous broad-leaf population (Camellia sinensis var. assamica) rather than pruned, row-planted bushes. Older trees generally produce a deeper, more complex cup. For the full picture on how tree age and region shape puerh specifically, see our puerh guide.

Featured in: Sun-Dried Jing Mai Shai Hong, Sun-Dried Menghai Shai Hong

Dong Ting (洞庭种)

The heirloom, seed-propagated bush population native to the Dongting hills on Taihu Lake — not a single clonal cultivar but a centuries-old local landrace, the traditional source of authentic Bi Luo Chun. The dense white trichomes typical of this population are a visual signal of quality and sweetness.

Featured in: Spring Snail Bi Luo Chun

Huang Mei Gui (黄玫瑰, "Yellow Rose")

A modern Wuyi hybrid, generally dated to 2002, bred by crossing two other named cultivars — sources vary on the exact pairing (Huang Jin Gui × Huang Dan is most commonly cited, though some breeding records point to Huang Guan Yin as a parent instead). Whichever the precise lineage, it inherits an unusually strong rose-like floral aroma layered over caramel and stone fruit, and remains one of the more distinctive modern additions to Wuyi's cultivar family.

Featured in: Yellow Rose Xian Yuan Yi Qing

Jin Yao Shi (金钥匙, "Golden Key")

One of Wuyi's Ming Cong "famous bush" cultivars, with a lineage of roughly a century and cultivation historically limited to just a few families within the Wuyi gorge. Less well-known than headline cultivars like Da Hong Pao, which contributes to both its rarity and its appeal among collectors. Deliberately processed away from floral notes, into nutty and vegetal territory.

Featured in: Golden Key Jin Yao Shi

Longjing #43 (龙井43号)

A modern clonal cultivar bred specifically for Dragon Well production — selected for early budding, high yield, and the flat, spear-shaped leaf the tea is known for. It's now the standard cultivar behind most commercial Long Jing, including prestige-origin lots like Shi Feng.

Featured in: Dragon Well Shi Feng Long Jing

Qi Lan (奇兰)

Originally an Anxi cultivar, now also grown as Wuyi Yancha, where the mineral "rock rhyme" (yan yun) of the terroir layers onto its naturally orchid-forward aroma. Requires an experienced hand at both very low and very high roasting temperatures to bring out its floral potential without losing structure.

Featured in: Pure Orchid Qi Lan Xiang

Shui Jin Gui (水金龟, "Golden Turtle")

One of Wuyi's Si Da Ming Cong ("Four Great Bushes"), named for the turtle-shell-like pattern in its leaf veins. Thrives in mesophytic conditions along a constant water source, and is closely related in character to Tie Luo Han, though bolder and more layered in fruit.

Featured in: Golden Turtle Shui Jin Gui

Shui Xian (水仙, "Narcissus")

One of the most widely planted Wuyi Yancha cultivars, and one of the few commonly grown as "old tree" (lao cong) stock, with some bushes exceeding 60 years old. Old-tree Shui Xian is prized for a distinct mossy, orchid-and-woodsmoke complexity that younger plantings don't develop.

Featured in: Golden Bud Shui Xian, Old Tree Shui Xian 2022

Tie Guan Yin (铁观音, "Iron Goddess of Mercy")

Anxi County's signature oolong cultivar, roughly 300 years old and one of China's ten famous teas. Its importance goes beyond its own category: 20th-century breeding programs used Tie Guan Yin as a parent to create several of the newer named Anxi cultivars still grown today, including Jin Guan Yin and Huang Guan Yin. Can be finished in a heavily roasted Nong Xiang style or a fresh, barely-oxidized Qing Xiang style — two very different teas from the same plant.

Featured in: Zhen Nong Xiang Iron Goddess, Qing Xiang Xing Iron Goddess, Ye Hao He 8888

Xiao Zhong / Hua Xiang (小种 / 花香)

The small-leaf indigenous varietal native to Tongmu Guan, the protected valley where Lapsang Souchong originated. Naturally floral and difficult to control, which is part of why it's traditionally worked into unsmoked black tea — though Wuyi producers have also started coaxing it into a genuinely striking Yancha.

Featured in: Aged Lapsang Zheng Shan Xiao Zhong 2015, Flower Scent Xiao Zhong

Ye Sheng (野生, "Wild-Growing")

Like Da Shu, this is a growth-type descriptor rather than a bred cultivar: tea trees that seeded and grew naturally, without cultivation or management, as opposed to plantation-grown stock. Ye Sheng trees tend to be older and more genetically varied than a single clonal planting, which shows up as more mineral, less uniform character in the cup.

Featured in: Sun-Dried Lincang Ye Sheng Shai Hong

Zi Ya (紫芽, "Purple Bud")

A purple-budded cultivar whose distinctive color comes from a high concentration of anthocyanins — the same pigment family responsible for color in blueberries and red cabbage. Not a separate tea category; Zi Ya can be processed into green, white, black, oolong, or puerh. Our own lot is made into a sun-dried white cake from 70–80-year-old bushes in Menghai.

Featured in: Purple Jade Zi Yu Bai Cha

Korea

Hadong (하동)

Not a single bred varietal, but the native, seed-propagated tea population (jaeraejong) historically grown along the Jiri Mountains in Hadong County — Korea's oldest tea-growing region, with cultivation records dating back over a thousand years. Unlike the clonal Yabukita plantings common elsewhere in Korea's commercial tea industry, Hadong's bushes are grown from seed, which means more genetic variation planting to planting and, producers argue, more complexity in the cup. Every Korean tea we currently carry comes from this Hadong lineage.

Featured in: Organic Buddha's Woojeon, Organic Woojeon, Organic Balhyo

Japan

Asahi (旭)

A historic Uji cultivar, prized specifically for tencha and matcha production. Known for unusually deep umami and a dark chocolate, peony-like fragrance, it's a frequent placer in national tencha competitions despite being far less widely planted than Yabukita.

Featured in: 2025 National Competition 7th Place Winner Asahi No. 6007 Matcha

Gokoh (ごこう)

A premium Uji cultivar bred specifically for gyokuro and high-grade matcha. Valued for low bitterness and a thick, sweet body that comes through especially well under the shade-growing that both tea styles require.

Featured in: Gokoh Uji Gyokuro

Saemidori (さえみどり)

A Yabukita × Asatsuyu cross bred for vivid color and strong umami in sencha. Frequently used in competition-grade tea, and often blended with Yabukita itself to round out the profile — as in our current lineup.

Featured in: Tezumi Shizuoka Sencha 2026 (blended with Yabukita)

Samidori (さみどり)

Not to be confused with Saemidori above — a separate, earlier-developed Uji cultivar that forms the traditional backbone of Japanese gyokuro and ceremonial-grade matcha. Balanced umami with very little bitterness makes it a reliable, approachable everyday matcha base.

Featured in: Sokuchouzan Matcha

Sayama Kaori (さやまかおり)

A cold-hardy cultivar developed in Saitama's Sayama tea-growing region, one of Japan's northernmost. Known for a distinctive rose-like floral character that comes through clearly in both green and black tea processing.

Featured in: Sayama Kaori Black Tea

Yabukita (やぶきた)

Japan's dominant cultivar by a wide margin, registered in 1953 after being discovered by Shizuoka farmer Sugiyama Hikosaburo. At its peak it covered over 90% of Japan's tea fields; today that figure sits closer to two-thirds as growers diversify into newer cultivars, but Yabukita remains the default character that every other Japanese cultivar gets compared against.

Featured in: Shaded Yabukita Kabuse Sencha, Shaded Yabukita Karigane, Shaded Yabukita Houjicha

Taiwan

Qing Xin (青心烏龍, "Green Heart")

Taiwan's heirloom oolong cultivar and the traditional backbone of high mountain oolong, Dong Ding, and Bao Zhong. Slower-growing and lower-yielding than newer hybrids like Sijichun, which is exactly why it's still considered the standard for serious Taiwanese oolong — the trade-off is depth and aging potential.

Featured in: Frozen Summit Dong Ding Oolong, Wen Shan Bao Zhong Oolong, Aged Green Heart Qing Xin 2007, Vintage Red Water Hong Shui 1984

Sijichun (四季春, "Four Seasons Spring")

A 1980s hybrid cross of a Wuyi cultivar and Qing Xin, bred for reliable, year-round production — hence "four seasons." Lower-temperature baking draws out a milky, creamy character that makes it one of the most approachable entry points into fresh Taiwanese oolong.

Featured in: Organic Four Seasons Sijichun Oolong

Tie Guan Yin (鐵觀音, Taiwan-grown)

The same Anxi cultivar covered under China above, transplanted to Taiwan generations ago and grown and roasted in a distinct local style. Aged Taiwanese Tie Guan Yin in particular develops a character quite different from its mainland counterpart.

Featured in: 140 Years Vintage Oolongs Boxed Set (1979 vintage)

Wu Yi (武夷, Taiwan-grown)

Unidentified Wuyi-origin cultivars brought to Taiwan in the late 18th century and cultivated since — many now growing as untended old vines. Distinct from the Wuyi Yancha cultivars still grown in Fujian today, having developed their own character after two centuries on Taiwanese soil.

Featured in: Organic Wok Fired Old Vine Wu Yi Oolong

India

AV2 (Ambari Vitro-2)

A tissue-culture-propagated Darjeeling clonal developed at the Tea Research Association's Darjeeling substation and released for the intense, sought-after muscatel character it brings to first-flush Darjeeling. It's now one of the most widely replanted clones on Darjeeling estates, valued for a consistency lot to lot that older seed-grown "China jat" bushes can't guarantee. We've carried AV2 Darjeeling before (a Thurbo Estate first flush), but don't have a lot in stock right now — we'll link the next one here once it arrives.

Assam Jat (Seed-Grown)

Distinct from the clonal selections that dominate most commercial Assam plantations, "jat" refers to Assam's traditional seed-propagated tea populations — grown from Camellia sinensis var. assamica seed rather than cuttings, which means more plant-to-plant variation and, producers argue, more complexity than uniform clonal rows. It's most often found today in old-growth, wild, or minimally managed Assam gardens.

Featured in: Wild Tree Assam

Sri Lanka

Camellia sinensis var. assamica

Most of Sri Lanka's low-country and mid-country tea gardens are planted with assamica-type stock rather than the China-type (var. sinensis) bushes more common in high-grown Nuwara Eliya teas — the larger leaf and more robust character of assamica suits the malty, full-bodied style low-country Ceylon black tea is known for. Our own listing for this lot notes "cultivar 2026," which appears to reference the harvest year rather than a specific Tea Research Institute clone number.

Featured in: Sinharaja Forest BOP