Organic Kabuse Sencha
In the cup: a rich, savory taste and vegetal flavor with sweet anise notes and a slight astringency.
This organic Kabusecha is made from the Yabukita cultivar in Wazuka, Kyoto. The dark green leaves are shaded from sunlight for 16 days before harvest. "Kabuse" translates to ‘cover’ in Japanese.
Kabusecha is covered for a shorter period than Gyokuro, making it a hybrid between Sencha and Gyokuro. By shading the tea plants, the tea becomes sweeter and less astringent. Compared to regular Sencha, this tea has more sweetness and a seaweed-like aroma when brewed at low temperatures.
In the cup: a rich, savory taste and vegetal flavor with sweet anise notes and a slight astringency.
This organic Kabusecha is made from the Yabukita cultivar in Wazuka, Kyoto. The dark green leaves are shaded from sunlight for 16 days before harvest. "Kabuse" translates to ‘cover’ in Japanese.
Kabusecha is covered for a shorter period than Gyokuro, making it a hybrid between Sencha and Gyokuro. By shading the tea plants, the tea becomes sweeter and less astringent. Compared to regular Sencha, this tea has more sweetness and a seaweed-like aroma when brewed at low temperatures.
In the cup: a rich, savory taste and vegetal flavor with sweet anise notes and a slight astringency.
This organic Kabusecha is made from the Yabukita cultivar in Wazuka, Kyoto. The dark green leaves are shaded from sunlight for 16 days before harvest. "Kabuse" translates to ‘cover’ in Japanese.
Kabusecha is covered for a shorter period than Gyokuro, making it a hybrid between Sencha and Gyokuro. By shading the tea plants, the tea becomes sweeter and less astringent. Compared to regular Sencha, this tea has more sweetness and a seaweed-like aroma when brewed at low temperatures.
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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 50-60°C / 80 sec.
2. brew: water 70°C / pour immediately
3. brew: water 90°C / pour immediately -
Packaging: 50g, Oxygen Free Bag
Tea: Organic Kabusecha. First harvest 2024
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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