044 Yabukita ceremonial matcha

Aroma: delicate and sweet aroma of tropical fruits, figs

Taste and consistency: delicate and pleasant texture, with a slight sparkle. The taste has notes of pine nut and a buttery note of avocado and olive oil. Long fruity aftertaste.

Yabukita is a matcha cultivation that has its own advantages that many tea cultivators try to copy. It is Yabukita that is highly resistant to frost, heavy rainfall, and even earthquakes and pests. Because of its hardiness, the tea is often crossed with Yabukit for a slightly better yield.

Yabukita is one of the most common varieties of tea in Japan, which became one of the first varieties that was bred in the highlands of Shizuoka. This variety was invented in 1953, by combining the genetic material of different varieties of tea, in particular, the black Keemun variety and Chinese green tea.

Due to its high quality and productivity, Yabukita has become one of the most popular varieties of tea in Japan. This type of tea has small leaves, green in color with a mild but rich taste and pleasant aroma. Tea from this variety is considered ideal for making traditional Japanese tea.

Yabukita is grown in Shizuoka province and other regions of Japan at an altitude of about 100-500 meters above sea level. It is grown on plantations where special techniques are used, such as humidity control and the use of shade nets to protect from direct sunlight. These techniques allow you to get tea with a richer taste and aroma.

The advantages of Yabukit are its high yield, ability to grow well in different climatic conditions, as well as excellent taste and aroma. This type of tea is popular not only in Japan, but also in many other countries, where it is considered a refined and elegant drink with a light, fresh taste and a pleasant aroma.

Yabukita monoculture, spring harvest, 25 days of shading

by Master Yuta Oka, Izumo Seicha Farm, Izumo City, Shimane Prefecture, Japan

Fresh matcha tea:

• Reduces stress levels and helps tune in to alpha waves
• Relaxes the mind and increases concentration
• Actively fights against inflammation and normalizes blood pressure
• Helps to focus
• It works as a natural antiseptic for our body due to the high content of catechins

1. Store your matcha in a cool, dark place
2. Avoid temperature changes and condensation
3. Less access to air and oxygen will preserve your tea
4. Try to consume the tea within 21 days after opening
5. Freshness is the key to any good tea
   
   Learn more about tea storage