Ah… we would eventually arrive at this topic. One that is somewhat complex (not because the previous or following ones are simple, but because this one carries its own level of density), mainly due to the number of elements that need to be covered and because each field interprets (its own way) what it means to talk about varieties and, of course, cultivars.
In our case, since this is an extremely broad topic that even touches areas beyond our scope, we will first approach it from a general perspective and then narrow the focus toward tea (because, trust me, here I will humbly share what little, very little, I know about the subject).
Although cultivars and varieties are part of multiple plant-related worlds (more than you probably imagine), names like Chardonnay, Sauvignon Blanc, Arabica, Robusta, Camellia sinensis, Granny Smith, or Pink Lady have, in many contexts, become a sort of “validation currency” used to demonstrate or reinforce the “specialty” of a product.
Because of this, it is increasingly common to hear phrases such as “single origin” and “single cultivar” used interchangeably when, in reality, they do not mean the same thing. But, as Jack the Ripper said, let’s take it step by step.
Despite some who believe one should not question what is being learned, I hold that if you are learning and not questioning what you learn, you are simply becoming another passive listener.
While knowing the cultivar of your wine, coffee, tea, or apple is not a requirement to consume them, doing so can help you make better decisions and, in some cases, avoid being “convinced” by a wild pseudoscientist who doesn’t fully understand what they are talking about.
Let’s say you are a matcha girlie💅✨matcha is your life, and you find a small café selling single cultivar matcha at a rather considerable price.
Everything sounds right: “single cultivar,” meaning one single cultivar. You approach the barista and ask which cultivar it is, and they reply: “Yame, Fukuoka.” And there is a problem: that is not necessarily single cultivar, but rather single origin, in other words, a single geographical source.
If we get precise, having truly single-origin matcha is already quite admirable, especially because in Japan there is a traditional practice called gougumi, which means blending.
In the world of Japanese tea, after the main processing and the acquisition of what is known as “aracha” (crude tea), the tea leaves often have additional steps before they are ready for consumers. One common step in the refining process is “gougumi” (合組), which means blending. In the West, blending is often associated with lower-grade teas. However, in Japan, it holds a different significance. Here, blending refers specifically to the mixing of tea leaves, and there are professional tea blending masters, known as “chashi” (茶師), who must have a considerable skill to perform this task effectively.
While there is a growing interest in single cultivars, the reality is that the majority of Japanese tea is still blended. Matcha is a striking example of this. The reasons for blending can vary. For instance, one reason might be to control costs, raise a tea’s market value, or ensure an adequate supply of leaf material when there is a shortage. (Ponían, 2024)
In simple terms, “single cultivar” refers exactly to that: a single plant cultivar (a concept we will explore later). “Single origin,” on the other hand, refers to a single geographical origin, which can be a region or even a specific farm or producer.
Continuing with the matcha girlie💅✨ example, it would be like seeking “Uji matcha” labeled as single origin (although even that is debated, but that is another story… and you didn’t read me say that).
While the previous piece discussed laws, this one leans into biology, because the topic of cultivars and varieties occupies only a small space within the broader mosaic of taxonomy.
Taxonomy is the scientific system used to classify and organize living organisms into a hierarchy ranging from the most general to the most specific categories. This system allows each organism to be placed within a structured framework from kingdom to species, based on shared characteristics and evolutionary relationships. Michaels et al. (2022)
In plants, this classification is based on traits such as morphology, reproductive structures, and biological relatedness, which allows species to be grouped and their relationships within families and genera to be understood. From this foundation, it becomes possible to explore more specific levels of differentiation within a species. Michaels et al. (2022)
With this in mind, we can finally talk about cultivars and varieties. First, we will look at formal definitions, and then translate them into something you can carry with you in daily life without needing to carry a biology textbook.
In biology, the term “variety” refers to a plant that presents natural modifications arising from accidental environmental changes. These plants are distinguished by stable morphological and physiological traits, and the concept originates from Linnaean classification introduced in 1751. Taxonomically, variety is positioned between species and cultivar. Arévalo (2004).
In simple terms: a variety is a plant that developed naturally on its own, adapting to its environment in order to survive.
On the other hand, the term “cultivar” (short for cultivated variety) refers to plants selected or developed through human-driven genetic improvement. Unlike natural varieties, cultivars are the result of direct human intervention aimed at achieving desired traits such as higher yield or greater resistance. This is the correct term used for improved plants in modern agriculture. Arévalo (2004).
In simple terms: imagine Jorge has a tea plant “X” gifted by his father and another tea plant “Y” gifted by his mother. The plant from his father is resistant to cold temperatures but requires a lot of water; meanwhile, the one from his mother is drought-resistant but sensitive to cold. Jorge takes parts of both plants (a graft) and combines them, hoping to grow a new plant that can tolerate both conditions.
It should be noted that both simplified explanations are, indeed, very reductive.
Unless you are part of a very niche community that requires memorizing plant taxonomy just to enjoy a cup of coffee, tea, or wine, what you need to know is the following:
If it developed without human intervention: it is a variety.
If it developed because humans got involved experimenting: it is a cultivar.
Even more simply:
No humans: Variety
With humans: Cultivar
In a highly simplified way, this week we covered single cultivar, single origin, and the definitions of cultivar and variety. In the next piece, we will explore tea varieties and cultivars further and, if possible, discuss production processes focused on tea.
Until next time.
Satoricha ~
References
Arévalo, A. (2004, April 14). LOS TÉRMINOS CULTIVAR O VARIEDAD DE CAÑA DE AZÚCAR. REVISTA CHAPINGO SERIE HORTICULTURA. Retrieved June 15, 2026, from https://www.redalyc.org/pdf/609/60912102.pdf
Michaels, T., Clark, M., Hoover, E., Irish, L., Smith, A., & Tepe, E. (2022, October 29). 2.1: Taxonomía de Plantas. LibreTexts Español. Retrieved June 15, 2026, from https://espanol.libretexts.org/Bookshelves/Biologia/Botanica/La_ciencia_de_las_plantas%3A_comprensi%C3%B3n_de_las_plantas_y_c%C3%B3mo_crecen_(Michaels_et_al.)/02%3A_Taxonom%C3%ADa_y_Germinaci%C3%B3n_de_Semillas/2.01%3A_Taxonom%C3%ADa_de_Plantas
Ponian, A. (2024, 09 27). Tea Blending in Japan. Global Japanese Tea Association. https://gjtea.org/tea-blending-in-japan/