Yabukita Cultivar

Yabukita is the most common tea variety cultivated in Japan. Native to Shizuoka Prefecture, this variety was discovered by Hikosaburo Sugiyama. In addition to being easy to propagate, this variety is also resistant to the cold and numerous diseases. 

With a clean and well-balanced flavor profile, Yabukita is well appreciated by Japanese tea consumers. 

Since approximately 75% of the tea produced in Japan is Yabukita, it has become a benchmark for harvest timing and other aspects of tea cultivation. The best harvest of the year has always been spring harvest. The first harvest of the year with the most nutrient content in the tea. 

Normally what we do in Wazuka, we start direct shading on the Yabukita field near the end of April. Towards the end of May, we start harvesting. The timing depends on the growth of buds.