The Yabukita variety fills a nearly 80% share of green tea production in Japan. By carefully cultivating the soil and growing it without fertilizers, its normally excessive flavor has been suppressed revealing a floral aroma of jasmine and a rich fruity flavor. With its hidden creamy flavor a new image of Yabukita is revealed.
* Package image for illustration purposes only.
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.
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.
Fragrance〈steamed chestnut, cypress, freshly refined rice bran, as if lying on the fallen leaves 〉
Taste〈mugwort, cucumber, watermelon, konbu dashi〉
Fragrance (brewed tea)〈slightly calm, refreshing green〉
Fragrance (steeped leaves)〈sunlight, in the mountains, 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〉
Foods〈mushroom and cinnamon risotto〉