Sencha Yabukita 【Kyoto Ujitawara】Japanese green tea

It is full of flavor, with the natural sweetness and gentle taste of tea.

1.76 oz. 18 cups

No pesticides. No chemical fertilizers.

Picked only once a year. Limited annual production.

● About the tea farm ●
Ujitawara, the birthplace of Sencha

It is located about 30 minutes by car deep in the mountains from Uji Station, which is famous for its tea fields.

It is also designated as a Japanese Heritage site.

The tea fields are amid the winds of the valley, with good sunlight and clean spring water.

It is also famous as a route taken by warlords in the early Edo period.

= Recommended brewing method =

▶ Cold
Put 13g of tea leaves in 1L of water and leave in the refrigerator for at least 4 hours to extract.

Strain the tea leaves and return them to the bottle.

Please note that the tea leaves will become bitter if left as is.

Be sure to store it in the refrigerator and consume it within two days

▶ Hot

It will taste better if you warm the teapot or tea utensils with hot water before brewing. (To prevent the temperature from dropping suddenly when brewing the tea)

Sencha can be drunk for about three brews while raising the temperature.

1st brew/Add 2g of tea leaves to 180ml of 167°F hot water and wait 2 minutes.
Pour all the tea from the teapot into a teacup or cooled yuzamashi.
Leave the lid of the teapot open.
(To enjoy the tea from the 2nd brew onwards)

For the 2nd and 3rd brews, gradually increase the temperature and the tea leaves will have already opened, so you only need to run hot water through them.

The taste and aroma will vary depending on the temperature and brewing method, so please try it out.