Yabukita Roji

• 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.