Yabukita is the most dominant tea cultivar in Japan, accounting for over 70% of total production, originally developed in Shizuoka. While it's the cornerstone for most sencha, Yabukita is also carefully cultivated for ceremonial grade matcha. For this purpose, it undergoes a shading period of 3-4 weeks to increase its chlorophyll and L-theanine content, which softens its characteristic astringency and enhances umami. When processed for ceremonial use, Yabukita matcha offers a well-balanced flavor with an elegant aroma, mild umami, and a pleasant, subtle astringency, delivering a fresh and slightly grassy character. It is highly valued for its hardiness and adaptability.