Yabukita
Balanced, Fresh, Elegant Aroma
Yabukita is the most dominant tea cultivar in Japan, accounting for over 70% of total production, originally developed in Shizuoka. While it's the cornerstone for most sencha, Yabukita is also carefully cultivated for ceremonial grade matcha. For this purpose, it undergoes a shading period of 3-4 weeks to increase its chlorophyll and L-theanine content, which softens its characteristic astringency and enhances umami. When processed for ceremonial use, Yabukita matcha offers a well-balanced flavor with an elegant aroma, mild umami, and a pleasant, subtle astringency, delivering a fresh and slightly grassy character. It is highly valued for its hardiness and adaptability.
Details
- Cultivar
- YabukitaJapanese cultivar
- Type
- Single Cultivar · Organic
- Origin
- Uji
How to use
Price
- 20gSample · free for cafés after a short call฿600
- 100g฿2,600
- 500gCafe pack฿11,700
- 1kg2 × 500g cafe packs฿21,000
Excl. 7% VAT
Volume: 5kg+ 5% off · 20kg+ 10% off · 50kg+ 15% off · 100kg+ 20% off
About the cultivar
YabukitaShizuoka, Japan
Developed in 1908 by Hikosaburō Sugiyama in Shizuoka Prefecture, Yabukita is the most widely cultivated tea cultivar in Japan, accounting for a vast majority of tea production. Its name comes from 'yabu' (bamboo grove) and 'kita' (north), as Sugiyama originally planted it north of a bamboo clearing. It was officially registered as Tea Agriculture and Forestry Registered Cultivar No. 6 in 1953. Its popularity stems from its hardiness, frost resistance, adaptability to various regions, high yield, and excellent, well-balanced flavor.
From
฿600