Yabukita
やぶきた · yabukita
Registered
1953
National Share
72%
Yabukita is the undisputed cornerstone of Japanese tea, accounting for roughly 72% of all tea cultivation area in Japan. Selected by Sugiyama Hikosaburo from native seedlings in Shizuoka Prefecture and registered in 1953, it became the national standard thanks to its exceptional versatility — performing reliably across sencha, fukamushi sencha, hojicha, and genmaicha production. Its flavor profile is the benchmark by which all other cultivars are measured: a harmonious balance of umami, refreshing astringency, and gentle sweetness with minimal bitterness. The cultivar's strong cold tolerance allows consistent quality from Shizuoka to Kyushu and beyond, earning deep trust among growers. For anyone beginning to explore Japanese tea cultivars, Yabukita is the essential reference point from which all comparisons begin.
Flavor Profile
Aggregated reference values from publicly available information.
Texture
crisp
Finish
medium
Clarity
bright
Aroma Timeline
Recommended Brewing
Temperature
70°C
Water
70ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
The first steep extracts the deepest umami at a lower temperature. For subsequent steeps, you can raise the temperature slightly to bring out more astringency and body. Always pour out every last drop to avoid over-steeping the leaves.
Brewing Timer
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