2019 First Flush: Sencha Yabukita (Yubune)
40 g / 1.41 oz
contains 10 servings
Yubune locates the northest part of Wazuka. The temperature between at noon and at night is the biggest in Wazuka and the gap creates the sweetness of the tea. Historically, farmers said that tea in Yubune is really tasty.
By harvesting the really young leaves only, the young leaves creates the unique scent like water melon. The soil is soft and rich of the nutrition especially Nitrogen, creating the moderate taste of Umami.
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.
This Yabukita is produced in Shirasu area which is south side of Wazuka in Kyoto.
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