Sencha Yabukita, handpicked


Coming from the mountains of Japan’s finest tea-producing region, Shizuoka, this Yabukita cultivar tea represents the pinnacle of Sencha production. 

Unlike in China, it is highly uncommon in Japan for tea to be harvested manually. As the cost of labor is prohibitively high, there are no tall tea trees needing to be climbed. Instead, tea fields in Japan look like elegantly manicured cornrows, ready to be harvested by... machines. These precise machines are handled with care by a duo of farmers. These farmers and machines are skilled at harvesting young buds. Yet the only way to truly guarantee that only the youngest buds are harvested, is to pick them by hand. Just a handful of farmers still do so and only on demand. We are delighted to be able to offer you this rarity, an absolute gem amongst Japanese teas. 

We invite you to compare it with the classic Sencha (Yabukita Cultivar) from the same farm.


About the Yabukita cultivar

Registered in 1953 by the Shizuoka Tea Industrial Laboratory, Yabukita has since become Japan’s most popular cultivar. In fact, Yabukita plants cover about 75% of the tea fields in Japan! Because it is so widely produced, it can be found in a great variety of grades, from mass-produced low quality teas to our top-grade mountain Sencha.

The Yabukita cultivar is popular amongst tea farmers for its high yield and resistance to cold weather (and even frost). These ideal cultivation characteristics, along with its strong aroma and popular distinctive taste, are the keys to Yabukita’s success.

Watch the video on the Nannuoshan YouTube Channel to learn more about the characteristics and history of this influential cultivar.


All about Yabukita
  • ORIGIN:  Shizuoka, Japan
  • MEANING:  Simmered tea (sencha)
  • CULTIVAR:  Yabukita
  • HARVEST TIME:  Mai 2020
  • TASTE:  Seaweed, umami, mint

  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 4 infusions: 60, 30, 45, 60 sec

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.


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