The Cultivar Code: Unlocking Japanese Tea's DNA

Sunday, April 12 @ 12:30 PM - 1:30 PM

Can you actually taste genetics in tea? In this immersive session, we explore how differences in cultivar (DNA), processing, and cultivation shape the flavor of Japanese tea.

First, using a single cultivar, Koshun, we will compare teas with different levels of oxidation—sencha, lightly oxidized tea, and Japanese black tea—to experience how processing transforms aroma and taste. Next, we will examine how shading affects flavor by comparing shaded and unshaded Okumidori, highlighting differences in umami, sweetness, and astringency.

Finally, we will compare three representative cultivars—Yabukita, Koshun, and Okumidori—to explore how genetic variation influences sensory characteristics. All teas are selected from products available in the U.S., allowing participants to revisit and continue their exploration after the session.

As a special addition, we will also explore hojicha, a roasted tea that develops warm, toasty aromas—sometimes reminiscent of black tea.

This is not a lecture, but a guided, dialogue-based tasting where your perception matters. Through shared observation and discussion, you’ll discover how cultivar, cultivation, and craft come together in each cup.

Speaker: Masahiko Kitayama Ph.D. Dr. Masahiko Kitayama is a highly accomplished academic and researcher with a strong passion for Japanese food and drink culture. Currently, he is engaged in the development of a higher education curriculum solely dedicated to Japanese foods which is already gaining recognition globally.