1. History: The "Bamboo Grove North"
Before the 1900s, most tea fields in Japan were grown from seeds (Zairai), resulting in genetic diversity but inconsistent flavor. In 1908, a breeder named Hikosaburo Sugiyama selected two superior plants from a test field near a bamboo grove.
One plant was on the north side, the other on the south. He named them Yabu-Kita (Grove-North) and Yabu-Minami (Grove-South). While the southern plant failed, the northern plant thrived. It proved to be frost-hardy and vigorous, officially becoming a registered cultivar in 1953.
Expert Tip: How to pronounce it?
It is pronounced Yah-boo-kee-ta. If you visit a tea shop in Tokyo and ask for "Single Cultivar Yabukita," you will instantly be recognized as a serious tea drinker.
2. The Flavor Profile: The "Benchmark"
Why did it take over the world? Because it tastes exactly like what we think Green Tea should taste like. Yabukita has an elegant balance.
It provides the refreshing, grassy aroma (arising from linalool and geraniol) and a strong "noble bitterness" that clears the palate. While it has decent Umami, it is not as savory as specialized shade cultivars. It is the perfect daily drinker.
Expert Tip: Single Cultivar vs. Blend
Most supermarket tea is a blend (Gogumi) of Yabukita and cheaper leaves. To experience the true flavor, look for "Single Cultivar" on the package. This is like buying a Single Malt Scotch vs. a Blended Whisky.
3. The Downside: The Monoculture Risk
Reliance on one plant is dangerous. Since 75% of Japan's fields are genetically identical Yabukita clones, a single disease or pest that targets this cultivar could devastate the entire industry.
Furthermore, Yabukita has a very specific harvest window. Every farmer in Shizuoka needs to pick their tea during the same 4-5 days in Spring. This creates a logistical nightmare for labor and processing factories.
Expert Tip: Is it good for Matcha?
Generally, No. While you can grind Yabukita into powder, it is often too bitter for ceremonial use. The best Matcha comes from cultivars like Okumidori or Samidori, which produce more chlorophyll and creaminess.
4. Beyond Yabukita: The New Contenders
Farmers are slowly diversifying to spread out their harvest times ("Wase" - early budding, "Okute" - late budding). Here are the main rivals you might see on a label.
| Cultivar | Harvest Time | Flavor Profile |
|---|---|---|
| Yabukita | Standard | Balanced, Grassy, Refreshing. |
| Saemidori | Early (4 days before) | Low astringency, very bright green color, sweet. |
| Okumidori | Late (8 days after) | Round, deep Umami. Excellent for Matcha/Gyokuro. |
| Yutakamidori | Early | Deep, rich, slight bitterness. Popular in Kagoshima. |
Expert Tip: The "Assam" Hybrid?
There is a rare cultivar called Benifuki. It is a hybrid of Japanese tea and Assam tea. It was originally made for Black Tea, but is now sold as a green tea for hay fever relief due to its high methylated catechins.
5. Which Cultivar is Best for You?
Choosing a cultivar depends on how you like your tea brewed.
| If you like... | Choose this Cultivar |
|---|---|
| Classic, refreshing "Green Tea" taste | Yabukita (Sencha) |
| Thick, savory broth (Umami) | Okumidori or Gokou (Gyokuro) |
| Sweet, vibrant green, zero bitterness | Saemidori |
| Floral, unique aroma | Koshun (Shizuoka specialty) |
Ready to taste the difference?
We've reviewed the best Japanese Green Teas, highlighting which cultivars they use so you know exactly what you're buying. Explore our top picks here: The 6 Best Japanese Green Teas of 2025 →