Sencha produced with the Yabukita cultivar in Kirishima in Kagoshima prefecture in southern Japan, in April 2023.

Kirishima is a mountainous area with a climate conducive to growing tea, and it is known for producing some of Japan's finest and best-loved teas.

The Cultivar:

Yabukita is one of the most commonly grown and used varieties of tea in Japan. It is a tea cultivar originally developed in 1908 by a Japanese researcher named Hikosaburo Sugiyama. Since then, Yabukita has become a very popular tea variety and currently accounts for the majority of tea production in Japan.

Yabukita is mainly used for the production of Japanese green teas such as sencha, gyokuro and matcha. It is valued for its hardiness, disease resistance, ease of cultivation, and versatility in tea processing.

Characteristics of Yabukita include bright, glossy green leaves, as well as a rich aroma and balanced flavor. Yabukita tea typically produces a smooth, slightly sweet, umami brew, with a slight bitterness.

Due to its popularity and desirable characteristics, Yabukita is often used as a benchmark in the Japanese tea industry. It has also been used as a parent in crossing with other cultivars to create new varieties of tea.

In summary, Yabukita is a very common tea variety in Japan, appreciated for its taste qualities and its versatility in the production of Japanese green teas.

How to brew a Sencha:

We recommend heating low mineral water to 70 degrees. It is also recommended to use a 35cl Japanese Kyusu type teapot and to dose around 6g of tea for 35cl. Brewing takes about 90 seconds.

  • 50g
  • 100g
  • 500g
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