The Role of Yabukita in Shizuoka's Matcha Production

The cultivar was selected in the early 20th century by a tea breeder named Sugiyama Hikosaburo in Shizuoka City. He discovered the plant in a bamboo grove (“take no kita,” later shortened to Yabukita ), which stood out for its resilience, frost tolerance, and excellent taste. After years of careful observation and propagation, Yabukita was officially registered in 1953. Since then, it has become the backbone of modern Japanese tea agriculture—a quiet workhorse behind nearly every cup of tea poured in the country.

Yabukita is beloved for its balance. In the cup, it offers a harmonious combination of umami, sweetness, and just enough astringency to keep things lively. Chemically, it features moderate to high levels of L-theanine in tea (which contributes to umami and calm focus) and catechins (responsible for bitterness and antioxidant strength). This combination makes it ideal not only for everyday sencha but also highly suitable for matcha when cultivated under shading nets (a practice known as kabuse).

Shaded Yabukita , especially in highland tea gardens, can deliver matcha with elegant green tones and a round flavor, making it a strong candidate for daily ceremonial use or high-quality lattes. While not as overtly intense in umami as some Kyoto matcha cultivars , its clean finish and soft aromatics make it a dependable favorite.

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When we talk about terroir in matcha , matcha cultivars are a huge part of the conversation. And in the growing discussion around types of matcha tea , Yabukita deserves a central seat—not for rarity, but for what it proves: that a widely used cultivar, when grown with care, can yield extraordinary results.

Shizuoka matcha is often praised for its clarity, drinkability, and mild sweetness. Much of that comes down to how Yabukita behaves in the region’s volcanic soils, foggy microclimates, and Chagusaba farming systems. Combined with high-elevation shading and skilled processing, the humble Yabukita becomes something more than ordinary.

Of course, Yabukita isn’t the only player. Matcha cultivars like Samidori, Okumidori, and Gokou have their own strengths—richer umami, deeper green hues, or intense aromatics. But what Yabukita offers is approachability, consistency, and adaptability across terroirs.

For example, in cooler highland regions of Shizuoka , Yabukita tends to accumulate higher concentrations of L-theanine in tea and chlorophyll, while in warmer zones, it takes on a brighter, fresher flavor. This flexibility makes it especially valuable to producers seeking to express subtle regional variations through a familiar matcha cultivar .

So next time you sip a cup of Shizuoka-grown matcha , chances are you're tasting Yabukita . It’s a matcha cultivar that quietly carries the soul of a region—resilient, honest, and unpretentious.

Understanding matcha cultivars is key to appreciating the nuances in flavor, aroma, and texture that make each tea experience unique. Whether you're seeking complexity, comfort, or clarity, Yabukita matcha from Shizuoka offers a grounded, everyday elegance that rewards attention.