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The leaves of Organic Kabusecha Green Tea come from Koyu, Miyazaki, and were machine-picked in early spring. Made from the Asatsuyu cultivar, this tea is exceptionally refined and well balanced. Its extreme sweetness and smoothness are distinctive characteristics of Kabusecha, obtained through a period of shading during the final days before harvesting. Its name is composed of the words "kabuse", meaning shade, and "cha", meaning tea. Shading is a particular cultivation technique used to limit direct exposure to sunlight before harvesting and helps define the characteristic aromatic profile and intense, bright green color of the leaves. Tasting – Appearance and Aroma Organic Kabusecha green tea has very thin, small needle-shaped leaves of fine quality. The color alternates between emerald green and bright dark green, with a glossy surface. Once infused, they immediately release a sweet, buttery umami aroma, with sweet vegetal notes of early spring leafy greens. The liquor is very light, luminous yellow-green and rather transparent, despite being a Japanese tea. Tasting Notes CLASSIC TEAPOT OR KYUSU Organic Kabusecha green tea opens with truly remarkable buttery umami, with sweet and savory notes in perfect balance. Vegetal notes follow, reminiscent of sautéed baby spinach, asparagus tips and roasted carrots, followed by a marine note suggesting the flavor of noble shellfish such as lobster, scampi and spider crab. The finish is almost floral, with a chamomile note and a smooth sensation on the palate. The persistence is long and umami-driven, with an incredibly silky body. Place of origin Koyu, Miyazaki, Japan Brewing method Place 5 grams of Organic Kabusecha green tea leaves (approximately three teaspoons) in a Japanese Kyusu teapot or, if unavailable, in a teapot preferably with a wide, flat base. Pour 250 ml of water at 70°C over the leaves and begin pouring the infusion into the cups after one and a half minutes. To make the most of the leaves and continue the tasting experience, we also recommend three more infusions of the same leaves using the same quantity and temperature parameters, extending the brewing time by 5–10 seconds. The tea may be strained for easier tasting, and the brewing times indicated above are purely suggestive, so they can also be adjusted according to personal taste. Since this is a Japanese green tea, remember that it can also be deliciously infused in cold water before proceeding with hot water. For the cold infusion, using the same grams of leaves per quantity of water, we recommend a brewing time of approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
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