Yabukita is the most commonly used cultivar for the production of Japanese tea. The name “Yabukita” is sometimes given to green tea, and comes from the tea tree cultivar “Yabukita”. In the past, 75% of Japanese tea was produced from the Yabukita, and this is what sencha represents!
- If you want to enjoy the typical taste of Japanese tea
- If you want to know the differences between the different regions of the world, this cultivar becomes a base for comparison.
We recommend yabukita teas to anyone who is looking for the typical Japanese green tea.
In general, when choosing a gift, you can’t go wrong with Yabukita. It is becoming popular to enjoy Japanese tea according to tea cultivars, but the tea made from Yabukita is still the most popular tea. This article will tell you about the characteristics of Yabukita in Sayama tea.
About Yabukita
Most of the teas that Japanese people drink as Sencha are produced from the Yabukita cultivar. It is a cold-hardy tea tree, grows well in Japanese soil and has the advantage of a consistent yield. It is also the most suitable tea for modern Japanese people as it has the best aroma and taste. This is the cultivar that has supported the modern tradition of Japanese tea.
Characteristics of Yabukita Tea Leaf
The leaves of Yabukita are rounded and thick.
Aroma, Fragrance and Taste
When Yabukita is made into a sencha, it has a strong aroma and a delicious taste. It has few peculiarities and is basically the easiest to drink for Japanese people.
Yabukita is widely produced all over Japan, so the taste varies depending on the production area and tea plantation. If you want to compare teas from different regions and producers, Yabukita is the best choice.
More about Yabukita
Sugiyama Hikosaburo (1857-1941), a tea farmer in Shizuoka Prefecture, cultivated a bamboo groove and grew tea trees on the north and south sides of the groove in order to improve the cultivar of tea. “Groove” is called “yabu” in Japanese. It was named “Yabukita” because of the good tea produced from the north side of the bamboo groove. After Sugiyama’s death, the variety was officially registered in 1953. It has become one of the most popular cultivars of Japanese tea because of its good growth and taste as a sencha.
The cycle of Japanese tea trees is long and it can be harvested for 20 to 30 years. If a tree is carefully tended, the tea leaves can be harvested for a long period of time, from 40 to 60 years. This is the reason why there are still Yabukita teas available more than half a century after the cultivar was registered. Even though the popularity of different varieties and cultivars of tea has increased, Yabukita teas are still most common.
Yabukita is also the most common variety used for gyokuro and kabusecha.
