Yabukita sencha is a pesticide-free product. The sencha tea leaves are plucked in the First Flush (first harvest of the year) in Wazuka, Kyoto. The tea leaves are not covered.
Yabukita is the most popular tea variety in Japan, accounting for ~75% of the tea production in the country.
Sencha Production Process:
After harvesting the specific tea leaves, the leaves are immediately steamed and dried to prevent them from getting fermented/oxidized (which would turn the tea into black tea). The dried tea leaves are rolled into tight twists to reduce moisture in the tea leaves to produce the final loose-leaf tea product.
Caffeine: 12 mg
Catechin/Theanin: 0.042 g
Vitamin C: 3.6 mg
Yabukita sencha has a fresh aroma with some bitterness. The Yakukita tea is grown at Harayama, where tea originates in Wazuka. To bring about the fresh aroma, we do not use a lot of fertilizer and grow the tea without any pesticide. The tea has a strong bitterness taste with moderate umami taste. The tea has a light green color.
Each serving uses 4 g of loose-leaf tea mixed with 150-180 mL (3/4 cup). The tea can be brewed multiple times which will result in slightly different flavors.
First brew: use 60˚C water and brew for 2 min
Second brew: use 70˚C water and brew for 5 sec (yes, seconds)
Third brew: use 80˚C water and brew for 10 sec
Fourth brew: use 100˚C water and brew for 10 sec