Samidori vs Ujihikari
Two Uji shading cultivars that end up in the same blends doing different jobs. Samidori supplies body and volume; Ujihikari supplies the response to a long shade. Neither is usually sold on its own, which is why the distinction is invisible to most drinkers.
cultivar
What is being compared
Point by point
| Aspect | Samidori | Ujihikari |
|---|---|---|
| Role in a blend | Body and base — the largest component in many Uji blends. | A smaller proportion, contributing depth from extended shading. |
| Yield | Workable, which is why it carries the volume. | Low and demanding. |
| Leaf | Robust enough for routine handling. | Soft and thin, and easily damaged. |
| Character alone | Full and mild; unremarkable as a single cultivar. | Sweet and deep, and worth tasting alone. |
| Product | Gyokuro, tencha and kabusecha. | Gyokuro and tencha, almost exclusively. |
| Where the confusion arises | Often assumed to be the ‘quality’ cultivar because it dominates a famous blend. | Often assumed to be a modern selection; it is a long-established Uji plant. |
The short answer
A blend of the two is not a dilution of the better one — it is the normal way Uji shaded tea is made, and the proportions are the producer’s signature. Reading a cultivar list on a gyokuro tells you the intended balance of body and depth, and very little about grade.
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