Sencha Yamabuki

7850 Ft

Yamabuki sencha 100 gr
A light, popular Sencha tea for everyday use. With a character typical of the real Uji production area.
You can find more information below.

Out of stock

Are you stuck on how to choose from our teas?

Yamabuki sencha 100 gr

``Yamabuki'' sencha, consisting of the first spring-picked leaves, is a valuable companion for everyday life, a ``Yabukita'' sencha "blend" from Kagoshima.
Organically grown according to Japanese standards.
Vacuum packed in Japan, 100 gr package, which is stored refrigerated.

Refreshing, slightly tart, refreshing everyday Japanese green tea.
Prepared with low heat or cold water, a pleasant citrus drink can be made from it.


Recommended preparation method for 2 people:

10 grams of sencha

  1. For the first pour, use 90 ml of water, which should be 60 degrees, and soak for 1 minute. The pouring should take place directly into our drinking cup, pouring the liquid from the tea to the last drop. Every drop of it is extremely precious.
  2. For the second pouring, use 120 ml of water and the water temperature should be 70 degrees.
  3. For the third pouring, also 120 ml of water, but it should already be 90-100 degrees

Packaged in Japan, refrigerated, 100 gram package.


About Japanese green teas in general:

You can find a detailed report on the sencha tea variety here. Balázs also made a video on how you should prepare this type of tea.

Japanese green teas are typically steamed, this process stops the oxidation (browning) of the leaves. (There is also roasting typical of Chinese teas.) In addition to steaming, the country is characterized by plant varieties developed for Japanese tastes, a characteristic vegetable, rich in "umami", "seaweed" flavor and dominant production of green tea. (types of tea: sencha; bancha; gyokuro; matcha; fukamushi-cha, kukicha; genmai-cha; hojicha, etc.)

In Uji around Kyoto, short steaming (about 8 seconds) is usually used. Due to the special 'terroir', Uji teas basically have a taste rich in umami and a special character, which is why they do not require long steaming. In other areas of Japan, a little longer - e.g. For 20-30 seconds - they steam.

Tea steamed longer (1-2 minutes) is called 'fukamushi', as opposed to the so-called with 'asamushi', which means shorter steaming. (The latter is otherwise the classic method.)

During long steaming, the cell wall of the tea leaves softens, so these teas end up being more broken than their counterparts steamed for a shorter time. The tea, which often contains almost powder-like pieces, escapes through the filters and lands in our cup. This makes the tea richer in taste, more substantial, sweeter, stronger, and in addition, the useful trace elements found in many tea leaves are also consumed together with the brew. (similar to matcha)

You can read more about the green tea category in this detailed article.


JAS (Japanese Agricultural Standard): only products that meet the following conditions can receive this certification:

  1. Avoiding the use of prohibited plant protection agents and fertilizers for at least 2 years back when planting and planting seedlings
  2. Avoiding the use of prohibited plant protection agents and fertilizers for at least 2 years going back to the time of plant growth
  3. Protection and nutrient replenishment can only be done with materials produced in a natural way and from ingredients
  4. It is necessary to protect the plantation and the processing areas from pesticides and artificial fertilizers
  5. GMO seeds are not allowed
  6. Plant protection products cannot even be used against diseases, epidemics and insects.

More information

Crowd 100 g
Place of origin

Makizono - Kagoshima - Japan