Yabukita 煎茶

The shaded growth really comes through in the cup—it's rich and almost buttery, with that signature Uji depth I've been chasing. I brewed it at a lower temp and the sweetness lingered long after each sip. Definitely my new summer staple.

The deep, lingering sweetness in the finish is what got me—it's unmistakably Uji. I've already brewed three pots this week and the vibrant green color alone tells you it's a top-tier kabuse.

Steeped it at 70°C for a minute and the liquor turned a gorgeous deep green, with that classic Uji sweetness lingering well after each sip. This micro-lot has a vibrancy that makes my usual daily sencha feel flat in comparison.