The leaves of the Organic Green Tea Kabusecha are sourced from Koyu, Miyazaki, and were machine-harvested in early spring. Coming from the Asatsuyu cultivar, this tea is refined and well-balanced. Its extreme sweetness and softness clearly reflect the value of the shading to which it was subjected in the last days before harvesting. This factor greatly enhances its umami note: its name is indeed composed of the words "kabuse," which means shadow, and "cha," which means tea. The shading causes the plant to develop much more chlorophyll and many more amino acids than it would growing entirely in the sun, resulting in a sweet and umami flavor, with leaves of a deep, bright green color. The organic green tea Kabusecha has very fine and small needle-like leaves, finely crafted. The color alternates between emerald green and shiny dark green with a glossy surface. Once infused, they emit a sweet and buttery umami aroma with notes of spring green leafy vegetables. The liquor is yellow-green, very light and luminous, quite transparent even being a Japanese tea. The organic green tea Kabusecha opens with a truly remarkable, buttery umami, perfectly balanced with sweetness and saltiness. Followed by vegetal notes reminiscent of sautéed baby spinach, tips of asparagus, and roasted carrots, then a marine scent that evokes the flavor of the noblest shellfish such as lobster, mantis shrimp, and spider crab. The finish is almost floral, with a note of chamomile and a sensation of softness on the palate. The persistence is long and umami, the body incredibly silky. The organic green tea Kabusecha comes from Koyu, Miyazaki, Japan. For infusion, put 5 grams of tea leaves in a Japanese teapot of the Kyusu type or, if unavailable, in a teapot preferably with a wide and flat bottom. Pour 250 ml of water at 70°C over the leaves and after a minute and a half, you can start pouring the infusion into cups. To prolong the tasting experience, it is recommended to make three more infusions of the same leaves, following the same quantity and temperature parameters but extending the infusion time by 5-10 seconds. The tea can be filtered to facilitate tasting. The indicated infusion times are purely indicative, so they can also be adjusted according to personal taste. Additionally, it is possible to make a delicious infusion in cold water before proceeding with hot water. In this case, an infusion time of about 10 minutes is recommended. It is advisable to store in a cool, dry place, away from direct sunlight.
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The leaves of the Organic Green Tea Kabusecha are sourced from Koyu, Miyazaki, and were machine-harvested in early spring. Coming from the Asatsuyu cultivar, this tea is refined and well-balanced. Its extreme sweetness and softness clearly reflect the value of the shading to which it was subjected in the last days before harvesting. This factor greatly enhances its umami note: its name is indeed composed of the words "kabuse," which means shadow, and "cha," which means tea. The shading causes the plant to develop much more chlorophyll and many more amino acids than it would growing entirely in the sun, resulting in a sweet and umami flavor, with leaves of a deep, bright green color. The organic green tea Kabusecha has very fine and small needle-like leaves, finely crafted. The color alternates between emerald green and shiny dark green with a glossy surface. Once infused, they emit a sweet and buttery umami aroma with notes of spring green leafy vegetables. The liquor is yellow-green, very light and luminous, quite transparent even being a Japanese tea. The organic green tea Kabusecha opens with a truly remarkable, buttery umami, perfectly balanced with sweetness and saltiness. Followed by vegetal notes reminiscent of sautéed baby spinach, tips of asparagus, and roasted carrots, then a marine scent that evokes the flavor of the noblest shellfish such as lobster, mantis shrimp, and spider crab. The finish is almost floral, with a note of chamomile and a sensation of softness on the palate. The persistence is long and umami, the body incredibly silky. The organic green tea Kabusecha comes from Koyu, Miyazaki, Japan. For infusion, put 5 grams of tea leaves in a Japanese teapot of the Kyusu type or, if unavailable, in a teapot preferably with a wide and flat bottom. Pour 250 ml of water at 70°C over the leaves and after a minute and a half, you can start pouring the infusion into cups. To prolong the tasting experience, it is recommended to make three more infusions of the same leaves, following the same quantity and temperature parameters but extending the infusion time by 5-10 seconds. The tea can be filtered to facilitate tasting. The indicated infusion times are purely indicative, so they can also be adjusted according to personal taste. Additionally, it is possible to make a delicious infusion in cold water before proceeding with hot water. In this case, an infusion time of about 10 minutes is recommended. It is advisable to store in a cool, dry place, away from direct sunlight.
