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Family-owned tea farm specializing in matcha products: They are tencha farmers, cultivating leaves that are shaded then processed without rolling into a flaky shape. These tencha leaves are then, ground into matcha tea powder.
Cultivars are “cultivated varieties” identified for specific characteristics and propagated by cuttings to create a field of the same plant DNA. Identified in 1908 by Sugiyama Hikosaburo in Shizuoka, and officially registered in 1953, the yabukita cultivar is the most common tea plant cultivar in Japan with an approximately 80% share. The rich flavor of the leaves makes it popular for sencha, but it provides a weaker umami taste and is not usually used for matcha.
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