About Yabukita Sencha:
Yabukita refers to one of the most widely grown cultivars in Japan. In 1908, a man named Sugiyama Hikosaburo selected a few different tea plants from a tea field in Shizuoka City. The field grew alongside a bamboo grove, so he named the plants Yabukita and Yabuminami — “Yabu” is derived from the Japanese word for bamboo grove (takeyabu), “kita” meaning north, and “minami” meaning south. After some years of growing and testing the two, the Yabukita cultivar fared much better than Yabuminami and eventually became the recommended cultivar for Shizuoka. More and more Japanese tea growers began adopting this cultivar as it could survive the frost, deliver a high yield, and produce teas with umami flavor.
The leaves used in making sencha tea can only be harvested for a short time each spring. Shortly after plucking, leaves are steamed to prevent oxidation, then they are rolled and dried until they take on the long, thin shape. Next there is a sieving and cutting process, at which point the cut leaves are sorted according to color and shape. Leaves are then dried, each manufacturer using their own methods and style to bring out the best aroma and flavor.
Ingredients: Green tea leaves.
Available in a 50 gram (1.75 oz) pack.
Buttery and vegetal with some mineral saltiness. Light in color but deep in flavor. Pairs well with savory foods.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|
Videos and Links:
Sencha Brewing Guide
Artisan Sencha Crafting
Senchado – Leaf
Tea Regions of Shizuoka