What is a tea plant cultivar
Written by Dian VAULTIER·
In Brief
- The term cultivar refers to a variety of tea plant obtained through plant selection, chosen and propagated for specific characteristics of yield, resistance or aromatic profile.
- The word cultivar, a contraction of cultivated variety, refers in botany to a plant selected and maintained by humans for stable, heritable traits, generally through cutti…
- The expertise of the HOLLIN sommelier: what is a tea plant cultivar, explained by a purist Tea House with no added flavourings, based in Sartrouville (Île-de-France) and shipping its fine teas worldwide.
The term cultivar refers to a variety of teaier obtained through plant selection, chosen and propagated for specific characteristics of yield, resistance or aromatic profile. Two teas from the same terroir but from different cultivars can present considerable sensory differences. This concept, still little known among the general public, is nevertheless central to understanding the diversity of tea flavours. It notably explains why some fine Japanese or Chinese teas bear the name of a variety rather than simply the name of a region.
A concept inherited from agronomy
The word cultivar, a contraction of cultivated variety, refers in botany to a plant selected and maintained by humans for stable, heritable traits, generally through cuttings rather than seeds in order to guarantee genetic identity. The tea plant, Camellia sinensis, has several hundred cultivars documented around the world, each adapted to a particular climate, altitude or processing objective.
This selection is not recent: Japanese and Chinese gardens have for centuries selected the finest plants for cuttings, but the scientific formalisation and nomenclature of cultivars date mainly from the twentieth century.
The direct influence on the aromatic profile
The cultivar determines the natural content of catechins, caffeine and amino acids such as theanine, all compounds that shape the astringency, bitterness and umami perceived in the cup. The Japanese cultivar Yabukita, by far the most widespread, offers a classic balance between vegetal freshness and slight astringency, while Saemidori develops greater sweetness and theanine content, prized for gyokuro.
Cultivar and terroir, two complementary factors
As with grape varieties in viticulture, the cultivar alone is not enough to explain a tea: terroir, altitude, exposure and processing expertise interact with the plant's genetic heritage. The same cultivar planted at different altitudes will produce noticeably distinct results, particularly in terms of the aromatic concentration associated with thermal stress.
This dual perspective, genetic and environmental, enables experienced tasters to refine their understanding of a tea beyond a simple geographical designation, by considering the botanical variety actually cultivated.
The purist selection of HOLLIN
The house HOLLIN documents, whenever the information is available from producers, the cultivar used for each tea, allowing for a precise understanding of the expected aromatic profile. This rigour distinguishes an encyclopaedic approach from a purely commercial logic of regional naming.
At the HOLLIN du Goût counter, 22 avenue de la République in Sartrouville, open Monday to Saturday from 10h to 20h, the team can explain the varietal origin of the teas offered and guide customers towards a cultivar that matches their stated taste preferences.
Frequently Asked Questions (FAQ)
- Is the cultivar always indicated on tea packages?
- No, this information remains rare outside Japanese speciality teas or certain fine Chinese teas. Most commercial teas blend several cultivars or specify only the regional origin, which limits varietal traceability for consumers.
- Does the same cultivar always produce the same taste?
- No, the terroir, the climate of the harvest season and the processing method significantly alter the final result, even with identical genetics. The cultivar establishes an aromatic potential, but does not guarantee complete consistency from one harvest to the next.
- What is the difference between a cultivar and a tea cru?
- The cultivar refers to the botanical variety of the tea plant, while the cru generally refers to a specific plot or regional reputation. A renowned cru may combine a specific cultivar with an exceptional terroir, but the two concepts are not interchangeable.