Yabukita is a renowned tea cultivar originally developed in Japan in the early 20th century. Known for its fresh, umami-rich character and refined balance, it became the backbone of Japanese green tea production and is now gaining recognition in select Darjeeling tea estates for its exceptional quality.

Yabukita found its way from Japan to the Darjeeling hills through careful experimentation by progressive tea estates. Gardens like Gopaldhara and Rohini recognized its potential to adapt to Himalayan conditions, where cool temperatures, misty slopes, and mineral-rich soil bring a new expression to this iconic cultivar.

Darjeeling Yabukita teas are uniquely fresh and elegant, combining gentle umami, soft vegetal notes, and subtle sweetness with Darjeeling’s signature finesse. Compared to Japanese Yabukita, the Himalayan version feels lighter, more aromatic, and layered, offering a truly global flavor profile.

While the cultivar is the same, the taste is shaped by terroir. Darjeeling’s altitude, climate, and soil impart floral notes and refined complexity, while Japanese Yabukita is more intense and oceanic. This makes Darjeeling Yabukita a rare fusion of Japanese precision and Himalayan elegance.

Most Darjeeling teas are made from Chinese or clonal varieties, making Yabukita a standout. Its presence reflects innovation in Darjeeling tea craftsmanship, showcasing how global cultivars can thrive locally while creating entirely new sensory experiences for tea connoisseurs.

From its origins near bamboo groves in Japan to its success on the misty slopes of Darjeeling, Yabukita represents how knowledge, skill, and respect for the leaf transcend borders. It stands as a testament to how thoughtful cultivation and terroir-driven craftsmanship can create world-class teas anywhere.