Japan 'Golden Valley' Yabukita Black Tea

Tea type
Black Tea
Ingredients
Black Tea Leaves
Flavors
Baked Bread, Butter, Caramel, Cinnamon, Cream, Dark Chocolate, Earth, Grass, Hay, Hazelnut, Malt, Mineral, Moss, Oats, Orange Zest, Peanut, Peas, Pine, Plums, Raisins, Straw, Umami
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by eastkyteaguy
Average preparation
3 g 8 oz / 236 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

0 Own it Own it

1 Tasting Note View all

  • “This was one of my sipdowns from around the middle of last month. It was also the first of three Japanese black teas that I plowed my way through in just under a week. Of the bunch, it was easily...” Read full tasting note
    92

From What-Cha

A unique light Japanese black tea with a distinct lingering umami taste, most reminiscent of what is found in a good sencha!

A black tea made from Japan’s most famous green tea cultivar – Yabukita!

Tasting Notes:
- Smooth texture and very light tasting
- Lingering umami finish

Harvest: Summer 2019

Cultivar: Yabukita

Origin: Kanaya, Shizuoka, Japan
Sourced: Direct from the farmer

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 2 teaspoons per cup/small teapot
- Brew for 2-3 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

1 Tasting Note

92
929 tasting notes

This was one of my sipdowns from around the middle of last month. It was also the first of three Japanese black teas that I plowed my way through in just under a week. Of the bunch, it was easily the best. This tea had a mild and mellow character as well as a refinement that the other two teas lacked.

I prepared this tea in the Western style. I steeped approximately 3 grams of loose leaf material in about 8 ounces of 194 F water for 5 minutes. I did not rinse the leaf material prior to infusion nor did I attempt any additional infusions.

Prior to infusion, the dry leaf material emitted aromas of dark chocolate, straw, and pine. After infusion, I detected aromas of cinnamon, cream, malt, raisin, caramel, and baked bread. In the mouth, the tea liquor presented notes of dark chocolate, raisin, straw, hay, pine, malt, cream, butter, umami, oats, cinnamon, peas, baked bread, damp grass, roasted peanut, roasted hazelnut, earth, moss, minerals, and orange zest. There were also hints of cinnamon, caramel, and plum here and there. The finish was very smooth and creamy with a gently invigorating afterglow.

Overall, this was a subtly rich, earthy, nutty, and vegetal black tea. It was easy to tell that it had been produced from a cultivar normally associated with green tea production. I particularly appreciated its lively, textured liquor and its skillful integration of aromas and flavors that had the possibility to clash badly. I wish it had been just a little sweeter and fruitier, but that’s me nitpicking. This was a wonderful black tea and one that I would have no difficulty recommending to open-minded tea drinkers.

Flavors: Baked Bread, Butter, Caramel, Cinnamon, Cream, Dark Chocolate, Earth, Grass, Hay, Hazelnut, Malt, Mineral, Moss, Oats, Orange Zest, Peanut, Peas, Pine, Plums, Raisins, Straw, Umami

Preparation
3 g 8 OZ / 236 ML
mrmopar

Sounds like I need a What-Cha order.

eastkyteaguy

Luckily, this tea is still in stock.

Leafhopper

I also checked the What-Cha website after reading your review. I’ve always stayed away from Japanese black tea because I wasn’t sure how to brew it, but you might have changed my mind.

Login or sign up to leave a comment.