A single-field Yabukita sencha grown at high elevation in the hills above Fujieda. Altitude does something remarkable to tea: cooler temperatures, mist, and slower growth concentrate amino acids in the leaf, producing the deep umami and mellow sweetness usually associated with shaded teas like kabusecha or gyokuro — but here, achieved entirely through terroir rather than cultivation technique.
The cup is rich and rounded, with a savory depth that unfolds slowly across the palate. Soft vegetal notes give way to a lingering sweetness, with almost none of the sharp astringency you might expect from an unshaded sencha. A quietly sophisticated tea that rewards attention.
We highly recommend tasting this side-by-side with our other Yabukita senchas to appreciate how elevation shapes flavor.
- Brewing guidelines: 2 piled tsp. to 100–300 ml water at 60°C / 140°F, steeped for 1–2 minutes. Increase temperature to 70–80°C for subsequent steepings.
- Cultivar: Yabukita
- Harvest: First flush, spring
- Cultivation: Certified JAS Organic. Grown pesticide-free. Fertilized with organic compost.