Tasting Profile
Composition & Vinification
Yabukita Sencha -- Tea Base. The IKUMI product specification lists sencha of the Yabukita variety from Ikumi, Shimada City, Shizuoka Prefecture, harvested between April and May 2026. The tea is made from the first harvest of the Yabukita variety. Another statement on IBUKI's website gives the harvest as April–May 2025.[3],[5]
Provenance & Sourcing
Specifications. IKUMI is listed as follows.[7]
Production. IBUKI is located in Shimada City, Shizuoka Prefecture. The company states that it produces all of its bottled tea in its own FSSC22000-certified factory.
Ingredients Policy. IBUKI states that its bottled teas are made without additives, using only water and tea leaves.
Production Philosophy
IKUMI is a sencha bottled tea named after the Ikumi area of Shimada City, Shizuoka Prefecture, where its tea is produced. Ikumi is one of the legacy areas in the history of Japanese tea production where sencha has been handed down.[1]
IBUKI blends and fire-roasts the Yabukita tea leaves for IKUMI in-house to bring out the variety's characteristic flavour. According to IBUKI, a special extraction method draws out the umami, sweetness and richness of the Yabukita tea to the maximum. IBUKI also states that IKUMI delivers a distinctly different taste from teas brewed in a kyusu, the Japanese teapot.[2],[3],[4]
Service
Temperature. IBUKI recommends serving its bottled teas cold, warmed slightly in the hand to release aroma. Its bottled teas are delivered by refrigerated service and require refrigeration.
Shelf Life. IKUMI has a shelf life of within 6 months. IBUKI advises consuming its products as soon as possible after opening.[5]
