About Yabukita

Yabukita is undoubtedly the undisputed hero among the cultivars of Japanese tea. A fascinating journey through its history and characteristics reveals the deep roots this tea has planted in Japanese cultural heritage.

The origins of the Yabukita cultivar date back to the 1920s, when Hikosaburo Sugiyama, a Shizuoka-based tea farmer, developed it with tireless dedication. He created this cultivar through careful selection and cultivation methods that today serve as the basis for more than 75 percent of the tea plants cultivated nationwide. The combination of resistance to cold temperatures and the ability to produce high-quality tea quickly made Yabukita a favorite among Japanese tea growers.

The name "Yabukita" itself testifies to the tea's geographical roots: "Yabu" means "bush" and "Kita" means "north", referring to the northern part of the tea field where Sugiyama first selected his legendary cultivar.

When you experience the taste of a cup of Yabukita, a symphony of aromas unfolds before your palate. It is the combination of a pronounced sweetness paired with a subtle yet distinctive bitterness that characterizes the tea. These flavor dimensions are impressively accompanied by a fresh, green note that is both invigorating and soothing.

Yabukita's popularity is not only due to its finesse of taste, but also to its growth-friendly properties. The variety is known for its robustness and adaptability to different growing conditions. These factors contribute to the fact that the Yabukita cultivar thrives not only in Shizuoka, but also in other important tea regions of Japan such as Kagoshima and Uji.

The influence of Yabukita on the architecture of Japanese tea is far-reaching. This cultivar often produces matcha and gyokuro of the highest quality, the production of which requires an excellent base. The cultivation methods and craftsmanship that go into the cultivation of Yabukita reflect the respect and reverence inherent in the Japanese tea tradition.

An additional factor that makes Yabukita stand out is its seasonal character. The first plucking, known as "Ichibancha", produces the most delicate leaves and captures the essence of spring freshness, while subsequent pluckings allow for the nuances of growth.

In conclusion, Yabukita is not just a cultivar - it is a testament to Japan's cultural landscape, a promise of permanence and an invitation to immerse yourself in the subtle world of flavors and traditions of Japanese tea. Its sublime simplicity and exemplary quality bring a sense of harmony and connection to the rich history of Japanese tea cultivation to every sip you enjoy.