Kagoshima Shincha Yabukita Miyanojō

This is the very first flush of spring from Kagoshima, a classic Yabukita that captures the elements we admire about Shincha.

Yabukita, the most widely planted cultivar in Japan, was born in 1927. Selected by Mr. Sugiyama Hikosaburo from a seedling in a bamboo grove in Shizuoka, it was officially registered in 1953. Known for its stability, adaptability, and overall good balance, Yabukita is cherished for being a main contributor to today’s current tea industry in Japan and for delivering consistent, reliable, and tasteful tea sessions.

TASTE NOTES:

In the warmed teapot, the dry leaves release a gentle, fresh, almost raw green aroma. Add 80°C water (5 g of leaf to 150 ml) and steep for 20 to 30 seconds. The young leaves unfurl and open surprisingly quickly, as if eager to share their character.
The first infusion pours a nice green liquor with a clean, refreshing taste: light yet well-balanced, and having the quintessential Yabukita character- fresh, approachable, and satisfying. Fresh grassy notes are present, and a pleasant aftertaste lingers on the palate.

The second infusion (85°C, 100 to 110 ml, 20 seconds) brings depth, carrying with it a delicious “freshly boiled baby spinach” savoriness and richer umami. By the third infusion (90°C, 80 ml, 20 seconds), the tea remains flavorful yet delicate and refined.

Because the leaves expand generously in the kyusu after each pour, we recommend using slightly less water with each subsequent brew. This technique beautifully concentrates the delicate flavor of this early-harvested Shincha and allows it to perform longer.

Delicately processed and naturally mild, this Shincha is best enjoyed before a meal with a clean palate, so its refined sweetness and refreshing grassy notes can be fully appreciated.
A tea that feels refreshing, honest, and carrying hints of spring’s early vitality, this Yabukita Sencha provides what we look for in a Shincha tea of the new spring season: always mild and containing a soft, delicate flavor.


Tea cultivar: Yabukita 100%

Origin: Satsuma-cho, Kagoshima City, Kagoshima Prefecture

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