The Yabukita cultivar accounts for the majority of tea produced in Japan. It is often used for making lightly steamed (asamushi) sencha. Our Sencha Yabukita is a medium steamed (chumushi) tea that allows more umami flavor to come through, which is often missing from Yabukita teas. It is sweet with a smooth mouthfeel and complex, fresh flavor.
In a 400ml kyusu steep 8 or 9 grams of tea using 160°F water for 1 minute. Steep a second infusion for 20-30 seconds. Most medium-steamed sencha takes well to cold brewing, and this one is no exception.