TENCHA Yabukita Okuda by Fujioka 40g
Yabukita is used in over 75% of production in Japan for its bright complexity and long finish. It is rare to see it on its own. The cultivar of choice for gyokuro production, many of our clients studying tea ceremony comment how nostangic this selection is.
$50.00 – $56.00
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More info
About the Estate:
Fujioka is a master of single cultivar production, allowing us to explore camellia sinensis via the variety. He places a major emphasis on healthy soil and pure processes.
Tasting Notes:
Snap Peas, Chrysanthemum
Farmer(s): the Fujioka family
Cultivar(s): Yabukita
Lot Name: Okuda
Harvested: May 2022
Elevation: 300m
Region: Wazuka, Kyoto, Japan
Fresh-milled: Victoria, BC, Canada by JagaSilk
Preparation:
Traditional Maccha:
-“usu-cha”: 2g (1 tsp) maccha: 90ml (3 oz) 60°C water; whisk w/ chasen for 15 seconds
-“koi-cha”: 2g maccha, 15ml, 100°C, gently work in tea to water w/ chasen to make a paste
8 oz Maccha Latte:
-2g (1 tsp) maccha: 30ml (1 oz) 60°C water, whisk w/ chasen, add steamed milk.
Tutorial Videos:
How We Make a Traditional Maccha at JagaSilk (Click here)
How We Make A Maccha Latte at JagaSilk (Click here)