Yabukita (やぶきた) is the most commonly grown tea cultivar in Japan, favored for its balanced flavor and adaptability.
It delivers a bold vegetal aroma, moderate umami, and a hint of astringency, creating a classic, refreshing matcha experience.
Unlike more delicate cultivars like Gokou or Samidori, Yabukita has a robust profile that’s well suited for both traditional usucha and blended formats such as lattes and smoothies.
Yabukita is ideal for matcha drinkers who appreciate a slightly more assertive, earthy flavor with a crisp finish.
Its versatile nature makes it perfect for everyday use, culinary applications, or for those transitioning from coffee or green tea.
If you’re new to matcha but want something authentic and full bodied, Yabukita is a dependable starting point.
For a traditional usucha, whisk 2g of sifted Yabukita with 60ml of water at 75–80°C (167–176°F) using a bamboo chasen.
It produces a lively usucha with a satisfying vegetal backbone.
For a latte, mix 2 tsp with 250ml of hot water, then add 6–8 oz of a milk base of your choice.
Yabukita stands up well in milk based drinks and retains its green vibrancy and boldness.
Our Yabukita is cultivated in Wazuka, where this cultivar thrives in misty hillsides and rich volcanic soil.
The leaves are shade-grown for 2–3 weeks prior to harvest, then carefully steamed, dried, and processed into tencha before being stone-milled into fine matcha.
This traditional ooishita saibai method enhances its flavor, aroma, and nutritional profile, resulting in a matcha that’s deeply rooted in Japanese tea heritage.