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Yabukita can be drunk straight warm or cold, or mixed into a trendy latte for an afternoon pick-me-up or as a morning energizer. We classify this Yabukita cultivar from Uji, Kyoto as a Daily Matcha because it is at an affordable price point with a good balance of astringency and hints of umami.
Yabukita was developed as a cultivar in 1908 by Hikosaburo Sugiyama just north of a languid bamboo grove. In fact, this is where the name comes from with “yabu” meaning “bamboo” and “kita” meaning “north”. So "Yabukita" means "north of the bamboo grove"!
From the 1950s onward, Yabukita became Japan’s most popular tea cultivar, with 75% of Japan’s tea fields and 90% of Shizuoka’s tea fields. Yabukita is often made into sencha, which is a popular style of tea for everyday consumption and use. Yabukita is frost and drought resistant. It has a high yield and can adapt to different soil and climate types, which all further contribute to this cultivar being such a monolith of the tea world in Japan.
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How to Enjoy Whisk Matcha
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Measure
Measure 1/2 tsp of matcha into a bowl. The powder can be sifted to reduce clumps. Alternatively, 3/4 tsp can be used for a more robust flavor.
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Whisk
Add about 2-3 oz of 160-170F water to the matcha. This temperature is hot to the touch, but much lower than boiling. Whisk until a thick foam develops.
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Enjoy
Add 5-6 oz of hot water to the mixture. For a cold version, pour whisked matcha over ice. Add more water, milk, or sweetener if the drink is too bitter.
Inhale the fragrance and savor each sip!