Yabukita Ceremonial Matcha

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.

The tea leaves for our Yabukita matcha are grown by Uji's foremost natural tencha farmer, whose products are used in Kyoto's oldest tea house. He uses no sprays or fertilizers, and pursues regenerative farming methods. His methods have been highly successful. As a result, he is transitioning the entire family farm to his style of growing. The field for this Yabukita is in the Kokyo region of Wazuka, Uji. This is the first year he has offered the Yabukita cultivar.

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.