Yabukita, which accounts for nearly 80% of Japan’s green tea production, reveals a new side when grown healthy soil without any fertilizers. The excessive umami is softened, allowing jasmine-like floral notes and bright fruity aromas to develop. A subtle creaminess lingers, uncovering a refined expression of Yabukita.
Category: Senchamusehi (cultivated without pesticides and fertilizers)
Cultivar: Yabukita
Origin: Kyoto Prefecture
Harvest: May 2026
Net Weight: 30g
SKU: TS0426Mwh
* Package image for illustration purposes only.
Brewing Guidelines
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Leaves: 8g
Water: 60ml
Temperature: starting from 40°C
Time: 60 sec
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.
Profile
Leaves
Color〈pine leaf green〉
Shape〈sword tip〉
Fragrance〈steamed chestnut, cypress, freshly refined rice bran, like lying on the fallen leaves 〉
Taste〈mugwort, cucumber, watermelon, konbu dashi〉
Tea
Color〈yellowish russet〉
Fragrance (brewed tea)〈green and refreshing〉
Fragrance (steeped leaves)〈sunlight, mountain air, japanese butterbur scape, bracken, burdock, dandelion〉
Sweetness〈magnolia, honey, azalea〉
Astringency〈grapefruit, spinach, sun-dried tangerine peel, japanese butterbur〉
Umami〈creamy, dried fish, konbu dashi, shiitake mushroom, dried mushroom〉
Bitterness〈bitter gourd, plantain, green bamboo grass〉
Acidity〈kabosu citrus, hassaku citrus〉
Pairing
Hour〈07:02 p.m.〉
Foods〈mushroom and cinnamon risotto〉