The Yabukita cultivar is the most ubiquitous and important tea plant variety in Japan, accounting for approximately 75% of all Japanese tea production. While it is the definitive standard for Sencha, it is also used to produce a reliable and balanced matcha.
History and Origin
- Breeder: Hikosaburo Sugiyama (杉山彦三郎)
- Origin Location: Shizuoka Prefecture, Japan
- Registered: 1953 (as Tea Cultivar No. 6)
The Yabukita cultivar was discovered by Hikosaburo Sugiyama in 1908. He planted a tea garden in a bamboo grove (yabu), and the plant on the north side (kita) proved to be the most resilient and highest quality. He named it "Yabukita," and it was officially registered decades later. Its popularity surged in the 1970s due to its hardiness and excellent yield.
Cultivation Characteristics
- Hardiness: Highly resistant to cold and frost, making it a stable and reliable crop for farmers across Japan.
- Yield: A strong and high-yielding plant.
- Versatility: While it is the gold standard for Sencha, its balanced profile makes it suitable for various other teas, including matcha, gyokuro, and even oolong and black teas.
- Harvest: Buds sprout at a time that is less susceptible to frost, ensuring a consistent harvest.
Flavor Profile of Yabukita Matcha
When processed as matcha, the Yabukita cultivar offers a classic, well-rounded flavor that is often considered the benchmark for Japanese green tea.
- Aroma: A refreshing, grassy fragrance.
- Taste: A harmonious balance of sweetness, robust umami, and a pleasant, clean astringency. It does not excel in any single dimension but provides a satisfying and full-bodied flavor.
- Color: Produces a vibrant, deep green matcha powder.
Use in Matcha Production
- As a Blend: Because of its balanced flavor, Yabukita is often used as a base in matcha blends. It provides a strong foundation to which other cultivars with more distinct characteristics (like the sweetness of Saemidori or the rich umami of Okumidori) can be added.
- As a Single-Origin: While less common for high-end ceremonial matcha, single-origin Yabukita matcha is available and offers a taste of the "standard" flavor of Japanese tea. It is often used for high-quality culinary or daily-use matcha.
Summary
The Yabukita cultivar is the workhorse of the Japanese tea industry. Its resilience, high yield, and balanced flavor make it a dependable choice for matcha production, especially as a base for blends or for creating a classic, straightforward matcha experience. While it may not have the niche, intense characteristics of some rarer cultivars, its quality and reliability are unmatched.