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Thés du Japon discovery set : The Yabukita cultivar

Thés du Japon discovery set : The Yabukita cultivar

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The Yabukita cultivar, that is, the Yabukita variety, was created in 1908 in Shizuoka by Sugiyama Hikosaburô. Today, it accounts for around 70% of the area where tea is grown in Japan. Of very high quality, it remains today a standard, especially for sencha. It is thus an essential key to understanding Japanese tea.
This set offers you three senchas, one tamaryokucha and one kama-iri cha made from the Yabukita cultivar, so that you can grasp its characteristics. Knowing Yabukita well provides insight into the other cultivars.

2-A Sencha from Kawane, Yabukita cultivar (40 g / 1.4 oz)
A traditionally steamed mountain sencha that was dried (“hire-ire” roasted) lightly.

2-B Sencha from Misakubo in Tenryû, Yabukita cultivar (20 g / 0.7 oz)
Another traditionally steamed mountain sencha, but that went through a stronger final drying (“hire-ire” roasting) process.

2-C Sencha from Wazuka in Uji, Yabukita cultivar (40 g / 1.4 oz)
A fine, unshaded sencha, unusual in Uji, but with the aromas typical of the region, and with light final drying, which is also typical.

2-D Tamaryokucha from Ureshino, Yabukita cultivar (40 g / 1.4 oz)
Old-fashioned style unshaded, traditionally steamed tamaryokucha, which went through a strong final drying process.

2-E Kama-iri cha from Kumamoto, Yabukita cultivar (40 g / 1.4 oz)
A lightly shaded kama-iri cha, but that also delivers the clear, distinctive aromas of this type of tea.


Thés du Japon discovery set : The Yabukita cultivar
CHA-00-002-SET

USD $49.33  / 180g





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