Yabukita (やぶきた), translated as the "North Shrub," is Japan's first cultivar. Before it, all tea grown in Japan was Zairai, or local native species. In 1908, Hikosaburo Sugiyama from Shizuoka prefecture crossed different plants to "improve" the local species. All Yabukita plants grown today are the result of his work.

Yabukita has dark green leaves and a hardiness that allows it to withstand frost and other weather variations found in Japan. It is grown throughout the country, most commonly Shizuoka, Fukuoka, Saitama prefectures. It has a high number of amino acids with relatively few polyphenols, so expect a pleasant umami with slightly less emphasis on the aroma.

According to the 2020 census, Yabukita accounts for 70% of all tea produced in Japan. This means that you can get wide variations in quality — while unlabeled grocery store green tea is almost certainly Yabukita, you also see high-quality samples grown in both higher elevation farms and small artisan operations

Across multiple samples, I have encountered notes of fresh grass, steamed asparagus, and seaweed. I personally look forward to Yabukita's clean and crisp consistency. For examples of Yabukita leaves that we carry, look no further than Haruno Retreat and Tatsuyama Guesthouse.