It is grown without synthetic fertilizer or pesticides in Yame, Fukuoka. Yabukita is the most commonly grown cultivar, making up about 75% of the total tea crop in Japan. This tea is from 66-year-old trees, which are considered old as the average lifespan of tea plants in Japan is around 30-35 years. Corn umami moves to lingering sweet notes of persimmon followed by a muscatel aftertaste.
Origin: Yame, Fukuoka Prefecture
Cultivar: Yabukita
Elevation: 600 m
Picking: Bud and three leaves
Steaming: Medium
Firing: 109℃ 15 mins
Net Weight: 50 g
How to Brew: Steep 4g per 120 ml of 80℃ for 35 secs.
(Add 5-10 secs for each infusion. You can brew multiple times. )
Tasting Notes: Corn, popcorn, persimmon, muscat grape
