Sencha Yabukita


This high-grade altitude-grown tea unites classic Sencha notes with the refinement of a mountain terroir. Thanks to the fresh and fog-filled environment where this tea plant grows, the leaves are richer in amino acids and develop deep umami notes, making them sweeter than a typical Sencha. 

To dive into the ways in which cultivars can radically influence taste, steep this Yabukita cultivar alongside our other single-cultivar Senchas:


About the Yabukita cultivar

Registered in 1953 by the Shizuoka Tea Industrial Laboratory, Yabukita has since become Japan’s most popular cultivar. In fact, Yabukita plants cover about 75% of the tea fields in Japan! Because it is so widely produced, it can be found in a great variety of grades, from mass-produced low quality teas to our top-grade mountain Sencha.

The Yabukita cultivar is popular amongst tea farmers for its high yield and resistance to cold weather (and even frost). These ideal cultivation characteristics, along with its strong aroma and popular distinctive taste, are the keys to Yabukita’s success.

Watch the video on the Nannuoshan YouTube Channel to learn more about the characteristics and history of this influential cultivar.


All about Yabukita
  • ORIGIN:  Shizuoka, Japan
  • MEANING:  Simmered tea (sencha)
  • CULTIVAR:  Yabukita
  • HARVEST TIME:  June 2020
  • TASTE:  Seaweed, umami, mint

  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 4 infusions: 60, 30, 45, 60 sec

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.


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