TeaHQ

Yamanoibuki

A Shizuoka cultivar whose name means the breath of the mountain, planted for a deep colour and a thick, sweet character in the cup. It is used both for sencha and for covered production, and it belongs to the group of prefectural selections that exist because Shizuoka is large and varied enough to need plants suited to its own upland and lowland districts rather than one national cultivar for all of them.

山の息吹Camellia sinensis var. sinensisJapan

Where it sits in the botany

Yamanoibuki is recorded under Camellia sinensis var. sinensis, the variety group one level above cultivar. It is associated with Japan, which is where it was selected or is most widely planted rather than the only place it grows.

Also transliterated as: yamanoibuki, yama no ibuki.

Where it came from

A Shizuoka prefectural selection propagated within the prefecture rather than nationally.

How firm this is: Inferred rather than taken from a primary breeding or registration record. The prefectural association is consistently reported; the breeding date and parentage were not verified against a primary source.

What the plant is like

Strong colour extraction and a thick liquor, with enough response to shading to be used for covered as well as open-field production.

What it is usually made into

The categories this cultivar is typically processed into. It is a statement about common practice, not a limit — processing decides the category, and a cultivar can be taken down more than one route.

  • Green tea — Tea whose oxidation is halted early by heat, keeping the leaf green and the cup fresh, vegetal or marine in character.

Teas in the catalogue made from Yamanoibuki

Other cultivars in Camellia sinensis var. sinensis

Sources

  • TeaHQ editorial synthesis — TeaHQ

This page is TeaHQ’s own synthesis throughout. No breeding register or institutional record stands behind the account above, which is why the origin note carries its confidence in the open rather than reading as a citation.

How TeaHQ handles sources