Cultivar

Tea cultivars are developed through selective breeding or clonal propagation, where cuttings from a mother bush produce genetically identical offspring. Japan alone has registered over 130 cultivars, with Yabukita dominating roughly 75% of production. China's cultivar diversity is even greater, with varieties like Da Bai (Big White) for white tea and Tie Guan Yin for oolong. In Kenya, TRFK clones bred for CTC production have dramatically increased yields. Cultivar selection profoundly influences the finished tea: Qimen's Zhuye cultivar develops the keemun's signature orchid aroma, while Assam's TV-1 clonal produces the malty boldness prized for breakfast blends. Each cultivar carries a unique balance of catechins, amino acids, and volatile compounds.