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The bittersweet edge is exactly what I remember from tea I had in Shizuoka, and the umami comes through smooth without any harsh astringency. Brewed it at 165°F for two minutes and it turned a perfect, clear yellow-green.

The Yabukita cultivar really delivers that classic bittersweet note I've been chasing since my last trip to Japan. Brews a deep, balanced umami that lingers nicely without any harshness. This is my new everyday green.

Brewed my first cup this morning and the balance is incredible—that bittersweet note hits upfront but settles into a clean, savory finish that lingers just right. The leaves are so vibrant and fresh you can tell it's proper Shizuoka Yabukita. It's become my daily go-to for a calm, focused afternoon.