The leaves of Organic Kabusecha Green Tea come from Koyu, Miyazaki, and were machine harvested at the beginning of spring. Coming from the Asatsuyu cultivar, this tea is highly refined and well balanced. The value of the shading they were subjected to in the last days before harvest is clearly perceived in its extreme sweetness and smoothness, a factor that greatly enhances its umami note: its name, in fact, is made up of the words "kabuse", meaning shade, and "cha", meaning tea. Place of origin: Koyu, Miyazaki, Japan. Brewing method: put 5 grams of Organic Kabusecha Green Tea leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, if you do not have one, in a teapot preferably with a wide, flat bottom. Pour 250 ml of water at 70°C over the leaves and after one and a half minutes you can begin pouring the infusion into the cups.
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The leaves of Organic Kabusecha Green Tea come from Koyu, Miyazaki, and were machine harvested at the beginning of spring. Coming from the Asatsuyu cultivar, this tea is highly refined and well balanced. The value of the shading they were subjected to in the last days before harvest is clearly perceived in its extreme sweetness and smoothness, a factor that greatly enhances its umami note: its name, in fact, is made up of the words "kabuse", meaning shade, and "cha", meaning tea. Place of origin: Koyu, Miyazaki, Japan. Brewing method: put 5 grams of Organic Kabusecha Green Tea leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, if you do not have one, in a teapot preferably with a wide, flat bottom. Pour 250 ml of water at 70°C over the leaves and after one and a half minutes you can begin pouring the infusion into the cups.
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