Tasting profile
Primary tasting notes
- RadishOpens with a nice juicy crispness.
- Mochi DoughFills the mouth with a fluffy, subtle sweetness that lingers.
- BeeswaxSomething rustic, honeyed and sweet comes through on the nose.
Origin and farming
- Terroir
- Harayama Microterroir, Wazuka, Japan
- Farming method
- Organic
About Yabukita
The most popular cultivar in Japan, making up about 85% of all tea planted. It is commonly used for sencha and gyokuro as well as matcha. Its popularity largely stems from its adaptability to different climates, high yield and natural pest resistance. Of course, none of this would matter if it didn't produce great-tasting tea as well.
This Yabukita matcha is wonderfully balanced, with spicy, vegetal top notes and deep, lingering umami. It hits multiple points in the mouth, creating a very full-bodied sensation.
About Harayama
The tea leaves for our Yabukita matcha are grown in perhaps the most historically significant spot for tea in Wazuka - Harayama. This is where the first tea plants were planted in Wazuka during the Kamakura Period, and is still highly regarded as a spot for great tea due to the large quantity of fog that gathers on its slopes each morning.
This is a blend of two small-scale farmers' harvests - Eiichi-San and Hidetoshi-San have worked together to produce a remarkably compelling expression of this famous cultivar.
Milled-To-Order: The perfect intersection of craft, terroir, and freshness.
As with all of our matcha, our Yabukita is milled-to-order by us in Minneapolis. This guarantees the highest percentage of aromatic compounds and antioxidants, as well as a smoother matcha. This is what allows this storied terroir to shine to the fullest extent possible!
