Yabukita Cultivar Matcha

Yabukita is the dominant Japanese tea cultivar, accounting for around 75 percent of all tea grown in Japan, though less commonly used as a single cultivar in matcha.

Yabukita was bred in 1908 by Hikosaburo Sugiyama in Shizuoka and registered nationally in 1953. It is cold-hardy, productive, and adaptable, which is why it dominates sencha production. Most Japanese tea farms grow Yabukita as their primary plant.

For matcha specifically, Yabukita is more often a blending component than a single cultivar. It produces a pleasant, balanced flavor but lacks the concentrated umami of Samidori or the depth of Okumidori. Single-cultivar Yabukita matcha tends to be lighter and more accessible, with less complexity.

A good cultivar for someone who wants a clean, neutral matcha rather than a deeply savory one.