By far the most widely planted cultivar in Japan, at roughly 70% of the country's tea fields. It grows well and tastes balanced, but leaning this hard on one cultivar carries real risk from pests and climate, so plantings of others — Saemidori, Okumidori — have been rising.
In more detail
Selected in Shizuoka by Hikosaburo Sugiyama in the Meiji era and named for the bamboo grove it grew north of. It spread nationwide after the war and became the reference point for what Japanese tea tastes like — which also means the 'standard' flavor of Japanese tea is simply the flavor of Yabukita. Growers increasingly mix in other cultivars to spread the harvest window, or sell them on their individual character.