Grown with Uji’s traditional shading method, this four‑year‑aged Yabukita sits beautifully between sencha and gyokuro. Reduced sunlight brings out deep umami and a distinctive shade‑grown aroma, with notes of seafood and seaweed layered over elegant lily‑ and orchid‑like florals, rounded by hints of pine and wild herbs.
Category: Kabusecha (Sehi)
Cultivar: Yabukita
Origin: Kyoto Prefecture
Harvest: May 2022
Net Weight: 30g
SKU: TS0422Kwh
* 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 45°C
Time: 40 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〈ever green〉
Shape〈sword tip〉
Fragrance〈bamboo leaves, lily, onion, orange〉
Taste〈almond, katsuo dashi, rose petals〉
Tea
Color〈light willow〉
Fragrance (brewed tea)〈lily, orchid, hyacinth〉
Fragrance (steeped leaves)〈fried onion, radish, grilled kelp, saikyo-yaki〉
Sweetness〈white peach, grape, sweet sake, dried persimmons〉
Astringency〈spinach, bracken, grapefruit pith, pumpkin rind, sansho leaves〉
Umami〈tomato, cashew nuts, olive oil, aosa seaweed, mitsuba, pine nuts〉
Bitterness〈cabbage, mugwort〉
Acidity〈green plums〉
Pairing
Hour〈03:56 p.m.〉
Sweets〈fig tart〉