Sencha Yabukita

Yabukita is by far the most common cultivar in Japanese tea production, favored for its hardiness and high yield in the first stages of production, as well as the well-balanced flavor in its resulting cups. This particular Yabukita is considered competition-grade, offering an exemplary brew of the workhorse cultivar in Japanese tea--vegetal and nutty, lightly sweet and herbaceous.  BREWING INSTRUCTIONS SCOOP | 3 gm or 1 heaping tsp per 8oz waterPOUR | 140° water over leavesSTEEP | 1.5 min Steeping instructions are a starting point for how to make this tea. We encourage you to play around with the tea quantity or steeping time to customize the brew for your taste.