Yuki
Yuki is a single-cultivar matcha – Yabukita, the classic cultivar that defined the taste of Japanese green tea. It comes from the first spring harvest in Shizuoka. Refreshing and balanced: a fresh, vegetal aroma, natural sweetness, subtle umami and a light astringency on the finish. Perfect for every day.
Origin: Shizuoka, Japan
Cultivar: Yabukita
Harvest: First (Ichibancha)
Flavour profile: refreshing, smooth, with subtle umami
Ingredients: 100% powdered green tea (matcha)
JAS Organic certified
The Japanese organic farming standard – no synthetic fertilisers or pesticides.
The preparation ritual
Perfect matcha in three steps
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01
2 g
Measure
Sift about 2 g of matcha into a chawan to avoid clumps.
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02
75°C
Pour
Add about 70 ml of water at 70–80°C. Boiling water takes away matcha's sweetness.
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03
20 s
Whisk
Whisk with a chasen in a “W” motion until a smooth, delicate foam forms.
Shizuoka
Location and climate
Shizuoka lies in central Japan, at the foot of Mount Fuji. This location creates exceptional conditions for growing tea – a mild, temperate climate, high humidity coming in from the ocean and natural shelter from strong winds let the tea bushes grow slowly and evenly, which results in higher-quality leaves.
Volcanic soil
The region lies in the shadow of Mount Fuji, so its soil is rich in volcanic minerals. This soil holds water well while still draining properly, which is key for the roots of tea bushes. The minerals translate directly into the rich flavour and nutritional value of the leaves – one of the reasons tea from this region has such a distinctive, deep profile.
The historic heart of Japanese tea
For decades Shizuoka was Japan’s largest tea producer, and it still accounts for a significant share of the country’s harvest. Tea growing here dates back to the 13th century, and the region became a centre of tea knowledge and craft – including the shading techniques essential for making matcha.
Birthplace of Yabukita and Tsuyuhikari
Yabukita, the cultivar that dominates Japanese tea fields today, was selected in Shizuoka. The Tsuyuhikari cultivar, prized for its umami and beautiful colour, also originated there. Local growers have been perfecting both cultivars for generations, which is why Shizuoka tea is considered a benchmark for flavour and quality.
Yabukita cultivar
Origin and name
Yabukita is the most popular tea cultivar in Japan, making up about three quarters of all tea fields in the country. It was selected in the early 20th century by Hikosaburo Sugiyama in Shizuoka Prefecture and officially registered in 1953. Its name roughly means “north of the bamboo grove”.
Cultivation
A hardy cultivar that copes well with cooler conditions and gives stable, high yields. It grows in many regions of Japan, above all in Shizuoka and Kagoshima. The bushes are harvested mainly in spring, during the first harvest (ichibancha), which gives the most delicate and aromatic leaves.
Taste and aroma
The profile is balanced and harmonious: a fresh, vegetal aroma, sweetness, a subtle note of umami and a gentle astringency on the finish. Depending on how long the leaves are steamed (asamushi, fukamushi), the taste is lighter and more refreshing or fuller, smoother and creamier. It is the classic flavour many people associate with Japanese green tea.
How to enjoy it
Yabukita is the base of most Japanese green teas, and as a single-cultivar matcha it shows its classic, harmonious character. It tastes beautiful prepared traditionally – whisked with water at about 70–80°C – and thanks to its bright, fresh profile it also works perfectly in a matcha latte.
