Ohmi Shincha Yabukita

Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 300 meters
Picking time: mid May 2026
Cultivation method: grown in direct sunlight
Steaming time: 30 seconds

Ohmi tea has great prestige and is loved by many for its rich flavor and fragrance, which are brought about by the rich nature, plenty of sunshine and the beautiful water and air from the surrounding Suzuka mountains.

Yabukita is the most widely planted green tea cultivar in Japan, occupying around 70% of the country’s tea fields. It was selected in the 1920s from seedlings in a bamboo grove in Shizuoka by Sugiyama Hikosaburo and officially registered in 1953. Its name “Yabukita” comes from the discovery location (“Yabu”, bamboo grove, and “Kita”, north side).

Known for its excellent stability, wide adaptability, high yield, and well-balanced flavor, Yabukita is the reliable “workhorse” of the Japanese tea industry.

The dry leaves release a sweet, fruity sencha aroma. When heated in the kyusu, they develop a deeper, savory, citrus-like fragrance.

Brewing recommendation (5g / 200ml):
1st infusion: 70°C for 1 minute
2nd infusion: 75°C for 30 seconds

The liquor is shiny and oily with a beautiful emerald-yellowish color and "fine young leaf hairs (Mōji / 毛茸)" floating on the surface, a clear sign of quality. It has a rich flavor, balanced by a pleasantly slight bitterness, and is reminiscent of green apple, which turns into an acacia flower aftertaste. The second infusion remains flavorful, keeping refreshing green notes.

Yabukita is prized for its fresh green color, solid umami, and outstanding versatility. Its short internodes produce fine, elegant leaves that are easy to process. It is the quintessential Japanese sencha.

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