Organic Kabusecha Yabukita
This organic Kabusecha tea is made from the Yabukita cultivar in Wazuka, Kyoto. The dark green leaves are shaded from the sunlight for 16 days before harvest. Kabuse translates to “cover” in Japanese. Kabusecha is covered for a shorter period than Gyokuro and is therefore a hybrid between sencha and gyokuro. By shading the tea plants, the tea becomes more sweet and less astringent. Compared to sencha this tea has more of a seaweed-like aroma.
In the cup: A rich savory taste and vegetal flavor with a slight anise sweet note and fresh astringency.
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Kabusecha is best brewed in a small, preheated teapot and with full attention.
You can brew several times on the same leaves, adjusting the water temperature and brewing time.
Below a suggestion for brewing this tea, but please experiment and find your own favorite cup.
Use 8-10g for 200 ml water.
1. brew: water 60°C / 80 sec.
2. brew: water 75°C / pour immediately
3. brew: water 90°C / pour immediately -
Packaging: 50g, Oxygen Free Bag
Tea: Organic Kabusecha. First harvest
Cultivar: Okumidori
Production method: Shaded for 1-2 weeks
Origin: Minamiyamashiro, Kyoto
Nettovægt: 50g
Ingredienser: Økologisk Grøn Te
Oprindelse: Minamiyamashiro, Kyoto
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