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. Spring harvest 2021.
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 2 g per 100 ml, add hot 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.
«Sencha Yabukita» is an excellent choice to recharge with cheerfulness and optimism.