Organic Wazuka Yabukita Oolong

Organic Wazuka Yabukita Oolong

Regular price $20.00
  • 50 grams
  • Single Origin | Single Cultivar
  • Ships from the United States
  • In stock, ready to ship
  • Inventory on the way

Compared to most Japanese oolongs which are light and floral, this second flush oolong is highly-oxidised, with a dark, fruity sweetness, and prominent minerality.


As it is still an emerging, experimental, and incredibly rare style in Japan, oolongs produced here vary wildly in their production style, some emulating certain Chinese or Taiwanese teas, and others unique in their processing. All, however, are uniquely Japanese in flavour.

While Uji may be the most famous tea region in Kyoto, most tea sold as “Ujicha” is actually grown in the neighbouring town of Wazuka, located to the southeast, which produces almost 50% of Uji tea. Dating back to the Kamakura era, tea production in Wazuka has enjoyed an 800-year history. The tea plantations in Wazuka are located on the steep slopes of misty hills and mountains—an environment suitable for high-quality tea leaves, with cool air, short daylight hours, temperature differences between day and night, and well-drained soil. Cultivation of tea plants in such an environment takes a lot of time and effort, making it unsuitable for the methods of mass production employed in the flatlands.

Cultivar: Yabukita

Region: Wazuka, Kyoto

Producer: Azuma

Harvested: August 4, 2021

Elevation: 600m

Picking: Handheld Machine

Brewing Instructions

Tea/Water Ratio

4g per 100ml of water
(.14oz per 3.4oz)

Water Temperature

100º C (212ºF)

Brewing Time

20 seconds
(+5 seconds for subsequent infusions)

Meet the Producer

Azuma Chaen (東茶園)

Cultivar: Yabukita

Yabukita is the de facto standard tea cultivar across Japan against which all others are compared, and accounts for 75% of tea fields by area. Its name means ‘north of the bamboo grove’ alluding to its selection in 1908 from a sample of Shizuoka Zairai from the north side of a bamboo grove.

Since its official registration in 1953, it has become incredibly popular due to its frost-resistance, yield, strong aroma, and balanced taste. Its flavour has since become practically synonymous with Japanese tea.

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We're working with small tea farmers who are passionate about their craft, and working towards a goal⁠—whether it's to preserve and perfect age-old traditions, to experiment and push the boundaries of Japanese tea, or to create a more sustainable and biodynamic future for the industry. 
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