Grown in a forest-like setting and cultivated with only plant-based fertilizers, this vegan-style Yabukita is aged for over three years after harvest. Its flavor unfolds with the gentle sweetness of broad beans and the clear umami of enoki mushrooms. As Japan’s signature cultivar, Yabukita reveals surprising depth through aging. Pure, mature, and quietly profound, it offers a new vision of sencha as envisioned by TOKA.
Category: Sencha (Sehi)
Cultivar: Yabukita
Origin: Kyoto Prefecture
Harvest: May 2023
Net Weight: 30g
SKU: TS0426Vwh
* 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〈dark yellowish green〉
Shape〈staple〉
Fragrance〈enoki mushrooms, shiitake mushrooms, baked fava beans〉
Taste〈green carpet, tree bark, spicy pepper, almonds, black sesame seeds〉
Tea
Color〈daffodil yellow〉
Fragrance (brewed tea)〈quiet morning, lotus flower〉
Fragrance (steeped leaves)〈wet fallen leaves, forest after rain〉
Sweetness〈corn, fava beans, nectar〉
Astringency〈spinach, lime, white azuki beans〉
Umami〈soybeans, rapeseed oil〉
Bitterness〈faint, almost imperceptible〉
Acidity〈slight yogurt〉
Pairing
Hour〈06:34 p.m.〉
Foods〈grilled bur‐dock and mushroom espuma〉