This Okabe Yabukita Matcha comes from the slopes of Okabe in Shizuoka Prefecture, a region known for its refined, elegant tencha. This matcha differs from other selections due to its traditional drying in a brick kiln (rengagama): this is precisely what gives it its distinctive depth, aroma, and clean, structured umami. In the cup, it is a rich green color, with a clean umami and low bitterness. Nagamine recommends it for simple preparation with water, for premium lattes, and in pastry making.
Behind this selection stands Nagamine Seicha, a tea house from Yaizu founded in 1876. The fifth generation of tea merchants blends each batch based on origin, producer, harvest, and processing—not on marketing categories such as “ceremonial” or “culinary.” Okabe Yabukita is a blend based on the Yabukita cultivar (やぶきた他 — Yabukita and others) from tencha producers using brick kilns in Okabe, in the city of Fujieda.
The leaves are from the first harvest (ichibancha) in late May 2026, grown in the shade. After steaming, the leaves are dried without rolling in a tencha kiln, stored under refrigeration, and ground in a ball mill. Nagamine designates only tea made from 100% shaded tencha, dried in a tencha kiln and finely ground, as matcha.
Before preparing, sift the powder and whisk it with water.