- Origin: Yame (Fukuoka prefecture)
- Harvest: 1st
- Elevation: 200m
- Harvest: April 2024
- Cultivar: blend (mainly Yabukita, Tsuyuhikari)
- Tasting notes: (nose) rond, green (taste) consistent, leguminous
Yabukita is the most famous Japanese cultivar, bred by selection at the beginning of the twentieth century, which accounts for 2/3 of the total volume of tea produced in Japan. The popularity of the variety is explained by its high productivity, early germination and ability to withstand adverse external influences.
In appearance: thin, green fragments of twisted tea leaves. The fragrance is intensive, grassy-floral with a nutty touch. The liquor is transparent, with a bright yellowish-green shade.
The bouquet of the ready-made tea is fresh, grassy-floral with a nutty note. The fragrance is intense, grassy-floral. The taste is full-bodied and mellow, oily and sweet, with a delicate bitterness and lingering aftertaste.
Classic Japanese brewing method is to put the tea in a teapot at the rate of 4 g per 100 ml, add warm water (70°C), and after 45-60 seconds pour the tea into cups. You can steep the tea up to three times. The time of the second steeping is 30 seconds; for the third steeping it is 15 seconds.
Okuyame Sencha is an excellent choice to recharge with cheerfulness and optimism.