Yabukita is by far the most common cultivar in Japanese tea production, favored for its hardiness and high yield in the first stages of production, as well as the well-balanced flavor in its resulting cups. This particular Yabukita is considered competition-grade, offering an exemplary brew of the workhorse cultivar in Japanese tea–vegetal and nutty, lightly sweet and herbaceous.

BREWING INSTRUCTIONS

SCOOP | 3 gm or 1 heaping tsp per 8oz water
POUR | 140 water over leaves
STEEP | 1.5 min

Steeping instructions are a starting point for how to make this tea. We encourage you to play around with the tea quantity or steeping time to customize the brew for your taste.