Asamiya Tokujyou Yabukita Sencha

Asamiya Tokujou Yabukita Sencha is a premium first-flush tea harvested in May from the scenic mountain slopes of Asamiya, Shiga—an area known for producing some of the most floral and expressive sencha in Japan.

Despite Yabukita being Japan’s most common cultivar (used in over 70–80% of tea production), this particular expression stands out with its delicate orchid/wildflower-like floral notes, fresh edamame sweetness, and a clean, refreshing finish. Grown at about 500 m altitude, this Yabukita cultivar develops a nuanced flavor and a beautifully enhanced floral fragrance that’s unique specifically to Asamiya’s terroir. The bitterness is refined and balanced—never overpowering—making this tea ideal for those seeking elegance and clarity in a green tea.

There are two different brewing styles we recommend to 

Standard Sencha Brewing

• Tea Amount: 5g
• Water: 150–180ml at 165°F
• Steep Time: 17–20 seconds
• Expect more edamame-like sweetness, lighter florals, and a crisp, refreshing finish.

Gyokurou-style Brewing

• Tea Amount: 5g
• Water: 150–180ml at 145°F
• Steep Time: 90 seconds to 2 minutes
• This slow, low-temp infusion brings out the tea’s saline-sweet complexity, with enhanced floral character and deeper umami.

We recommend this Japanese green tea those who appreciate a unique floral sencha with a soft floral depth and a clean finish.