Japanese cultivar
Yabukita
Known as the backbone of Japan’s tea industry, Yabukita accounts for nearly 75% of all tea cultivation in the country. Its bright green leaves and rich umami flavour make it a favourite among tea enthusiasts. It is an excellent cultivar for green tea that is easy to make and suitable for Sencha, Gyokuro, steamed Tamaryokucha, and Kamairicha.
Name
Yabukita
Founded
1908
Origin
Shizuoka, Japan
Climate
Region
Impact
A Flagship Variety
Fun Fact
Registered in 1953
History & Genealogy
Yabukita was developed by Hikosaburo Sugiyama in Shizuoka Prefecture. He selected the cultivar from native seedling tea gardens in 1927. After years of rigorous testing by the Tea Industry Department of the Shizuoka Agricultural Experiment Station (now the Tea Industry Research Centre), its excellence was officially recognized. It was registered as 茶農林6号 (Tea Agriculture and Forestry Registered Cultivar No. 6) in 1953 and named Yabukita.
Father
Unknown Parent
Mother
Shizuoka Native Species
(Zairai)
Cultivar Specifications
Name
Yabukita
Year of Cultivation
1953
Creator
Hikosaburo Sugiyama 杉山彦三郎 (Shizuoka Tea Trial)
Genealogy
Selected From Shizuoka Native Seedlings
Agriculture And Forestry Registration
Yes
Seedling Registration
No
Early or Late Cultivation
Middle
Appearance
Upright
Vigour
Somewhat Strong
Yield
Somewhat Large
Quality
Excellent
Cold Resistance
Strong
Anthrax
Weak
Cultivation Characteristics
Popularity:
Covers 72.6% of Japan’s tea plantation area.
Growth Habit:
Upright trees with moderate vigour and large stalks.
Propagation:
Excellent rooting of cuttings with strong initial growth.
Cold Resistance:
Strong against red withering, moderately resistant to frost damage, and robust in winter.
Yield:
Slightly high-yielding, bud-number focused type.
Disease Resistance:
Weak against anthrax and ring spot diseases; slightly weak against scale insects.
Points to Note in Cultivation and Processing
Disease Management:
Requires control measures due to vulnerability to major diseases.
Seasonal Considerations:
Quality of summer tea is slightly lower than Ichibancha. Avoid high “Yabukita” concentrations in plantations to prevent season overlaps.
Climate Limitations:
Not ideal for subtropical areas like Okinawa due to poor dormancy and growth.
Brewing Guide
70–80°C
Water Temperature
1–2 mins
Brewing Time
8 g
Leaf Quantity
Yabukita stands out for its exceptional quality and well-balanced flavours. The leaves are vibrant in colour, with a fresh appearance and an ideal shape that simplifies brewing. Its aroma is crisp and refreshing, while the brewed tea displays a striking greenish-yellow hue, exuding a sense of strength and freshness. The umami is rich and pronounced, delivering a deeply satisfying taste. This is a highly versatile variety with consistent traits, making it suitable for a wide range of occasions.
1st Brew
- Temperature: 75°C
- Time: 60 seconds
- Tea: 8 grams
- Water: 200ml
- Note: 65% open leaf is ideal.
2nd Brew
- Temperature: 90°C
- Time: 15 seconds
- Water: 200ml
- Note: Produces a stronger, refreshing flavour.
Where To Find
Kyoto Obubu Tea Farms Ltd.
Sencha of the Spring Sun
Yunomi
A selection of Yabukita from different producers