Skip to product information
1 of 4

Tea Bucks

Yabukita Roji

Organic & Single Estate Tamaryokucha | Loose Leaf

40g Packet | 1.4oz | 10 servings

Regular price $17.00 USD
Regular price Sale price $17.00 USD
Sale Sold out
Shipping calculated at checkout.

Free global shipping on orders $75+ USD

4-7 day delivery for international orders

  • As the sun's benevolent rays caress these tea leaves, they unveil a resolute bitterness, underscored by a subtle nuance of astringency. Paradoxically, an encounter with this brew also bestows the gift of a refreshing aftertaste, akin to a bracing breeze on a leisurely stroll.
  • Produced organically on a single estate by Ochatonomizawa Tea Garden located in Kumamoto, on the southern island of Kyushu, where tea was originally introduced to Japan from China in the 8th century.

About Yabukita cultivar:

The Yabukita cultivar is the most popular in Japan, no other cultivar comes close. It covers about 75% of the area of Japanese tea fields and 90% in Shizuoka prefecture, where it was developed. It is celebrated for its distinctive, robust flavor and resilience. Renowned for its adaptability to diverse climates, it yields leaves that brew into an exquisite cup of green tea, characterized by a harmonious blend of mild astringency and a subtly sweet, grassy note.

About Tamaryokucha processing technique: 

The processing method for tamaryokucha follows that of sencha. The only difference is that the last step in processing, which is shaping, is omitted. The shaping stage gives the straight leaf appearance to the classic sencha leaf. As tamaryokucha is not shaped, the leaf retains the natural curl or coil shape.

Steeping Guide

  1. Pour hot water into the teacup and teapot first to warm them up. When the teacup is
    warmed up, throw away the hot water.
  2. When the teacups and teapot are warmed up, throw away the hot water and pour it back into the teapot.
  3. Put 4g of tea leaves in a teapot.
  4. Boil water and let cool down to 90℃ | 194°F
  5. Pour 150cc | 5oz water into the teapot, cover and wait 50 seconds.
  6. Pour into a teacup while gently shaking the kyusu to extract all the flavours from
    the leaves.

Yabukita Roji leaves can be steeped 3 times in a row to unfold new flavours at each steeping.
Slightly increase temperature and decrease steeping time for each new steeping.

1 of 4