SENCHA YABUKITA MASATAKA OTA 2024

“The finest harvest of the year from the living legend of Tenryu teas, Ota-San”

Producer: Mr. Ota Masataka. Born in 1940, Mr. Ota is a farmer decorated numerous times by the Japanese government for his contribution to the history of Japanese tea.

Altitude: 400 m

Location: Tenryu, Shizuoka, Japan.

Cultivar: The Yabukita cultivar is a variety of tea plant (Camellia sinensis) native to Japan. It is widely grown and used for the production of green tea, particularly for sencha tea, which is one of the most popular forms of tea in Japan.

Yabukita was developed by a Japanese farmer named Yamamoto Kahei in the early 20th century. He crossed different varieties of tea plants to create a robust plant, adapted to the climatic conditions of Japan. Yabukita has proven to be a very successful cultivar due to its favorable agronomic characteristics and tea quality.

Yabukita tea leaves have an elongated shape and a slightly rough texture. They produce a clear, aromatic infusion with a smooth, balanced flavor. Yabukita is valued for its ability to retain its aromas and adapt to different processing methods, making it a popular choice among Japanese tea producers.

Harvest date: Manual harvest April 2024

Quantity produced: 6.6 kg

Preparation tips: Infuse this tea in a small teapot, ideally between 10 and 20cl. Place 5g of leaves in the teapot, cover with lightly mineralized water heated to between 65 and 70 degrees, wait 40 seconds, and serve.

The Plantation: The plantation is located in the western part of Shizuoka Prefecture, in land with spectacular views of the Tenryu River. This region benefits from a pure atmosphere and the mountains are bathed in morning and evening fog, contributing to the good growth of the tea plants. Where it rains very regularly, even during dry periods. The tea plants are planted on a slope, which allows for excellent drainage, creating a perfect environment for the development of the tea plants.