Yabukita variety is a ceremonial-grade Japanese matcha powder from d:matcha’s farm in Wazuka, Kyoto. Known for its well-balanced and clean flavour profile, yabukita is the most widely cultivated tea variety in Japan, accounting for approximately 75% of the country’s tea plantations.
Harvested in spring (known as the first harvest of the year) from their Ninose tea field located in Yubune, Wazuka Town, this field is known for its distinct taste and colour. These qualities are heavily attributed to the sandy properties of the field, a rarity in Wazuka, well known for its mountainous characteristics. All these distinct features come together, producing extremely ideal conditions for tea worthy to be used at a culinary level. The quality of this matcha however, is in actual fact that of a ceremonial grade. This means you can also enjoy it purely as a drink. Best recommended for all your baking needs!
Additional production information:
Cultivated variety: Yabukita
Weight: 100g
Product type: Matcha
All images are for illustrative purposes only. Actual product may vary.
Storage: Keep in a cool dark place. Refrigerate to preserve freshness once opened.
Brewing Instructions:
1. Scoop 1.5-2 teaspoons (about 3-4 grams) of matcha powder for every 80-120ml cup of milk.
2. Sift your matcha powder into a bowl.
3. Pour 60ml of not boiling hot water (temp. about 80-90 degrees Celcius), and using your chasen, whisk the tea in a gentle circular motion for thin and smooth tea for about 10-15 seconds ensuring there are no clumps.
4. Add 1-2 teaspoons of sugar or sweetener (optional but recommended)
5. Carefully pour the whisked matcha into the milk. Optional – add foamed milk and sprinkle some matcha powder on top.
6. Enjoy!
