What Kinds of Tea Leaves Are Used in Green Tea Powder?
A Gentle Introduction to Popular Varieties
Green tea powder (sweetened green tea drink) may look simple, but the type of tea leaves used can greatly affect its flavor, color, and aroma.
Let’s explore some of the common tea leaf varieties used to make green tea powder in Japan.
1. Yabukita (やぶきた)
This is by far the most common tea variety in Japan, making up over 75% of domestic production.
- Flavor Profile: Balanced bitterness and umami
- Suitability for Green Tea Powder: Neutral, versatile taste that blends well with sugar and other ingredients
Many green tea products use Yabukita as a stable, reliable base.
2. Okumidori (おくみどり)
A smoother and slightly sweeter variety, often used for matcha production as well.
- Flavor Profile: Mild bitterness, light sweetness
- Suitability: Produces a vibrant green color, making it ideal for visually appealing drinks
Okumidori is popular in higher-quality or visually-focused green tea powders.
3. Gokou, Samidori (ごこう・さみどり)
These are premium-grade varieties, mainly used for high-end matcha.
- Flavor Profile: Strong umami, rich aroma
- Suitability: Used in some luxury or “premium” green tea powder products
They are less common in mass-market products due to higher cost.
Are Leaf Varieties Always Disclosed?
In most commercial green tea powder products, the specific tea leaf variety is not listed on the label.
However, many manufacturers use Yabukita as a standard due to its reliable quality and compatibility with sweetening.
Summary
- Yabukita is the most widely used tea leaf in green tea powder
- Okumidori and others like Gokou may appear in premium products
- Knowing the leaf variety can help you understand flavor differences and make better choices
Even if not listed, learning about tea varieties adds depth to your green tea enjoyment.
