Cultivar and technical information
“Tea from Tosa” refers to teas that are produced in Kôchi Prefecture on Shikoku Island. In general, these are beautiful, normal-steamed, mountain teas. Despite their high-quality, these teas are not very well known and are produced in small quantities. However, recognizing their value, many of the professionals from Shizuoka have added these teas to their blends so as to include the fragrances offered by the teas from Tosa.
Yabukita was selected by Sugiyama Hikosaburô from indigenous tea trees in Shizuoka—in the current Shimizu area—at the beginning of the 20th century. It was eventually registered in 1953 and was among the 15 first cultivars to have ever been officially registered. In the 1970s, Yabukita covered more than 90% of the cultivation area. The percentage has since shrunk, but it is still by far the most widespread variety. Yabukita can be said to represent the taste of Japanese tea, and it is the standard by which other cultivars are compared. It is impossible to understand Japanese tea without a deep understanding of this tea.

The nose
This sencha, from the Sakawa area, has a very pleasant fragrance of fresh, slightly sweet, buttery herbs.

The mouth
The infusion is fluid and velvety on the palate, delivering a refreshing sensation. This sencha is nonetheless sufficiently present. It has a subtle umami that is perfectly balanced with a note of astringency. There are subtle, slightly floral aromas evoking undergrowth.
The light, but persistent sweet aftertaste delivers here again a pleasant, fresh sensation.

Summary
This sencha from Tosa is a beautiful, balanced, delicate Yabukita. It is a classic Japanese green tea with calming aromas.

Technical description
Type of tea : Futsumushi (normal-steamed) sencha
Origin : Kuroiwa, Sakawa town, Takaoka district, Kôchi prefecture
Cultivar : Yabukita
Harvest : April 22th, 2026