Kabusecha Organic Green Tea 50 gr

The leaves of Kabusecha Organic Green Tea originated from Koyu, Miyazaki, and were machine harvested in early spring. Sourced from the Asatsuyu cultivar, this tea is highly refined and well balanced.

Well perceived in its extreme sweetness and softness is the value of the shading to which it was subjected in the last days before harvesting, a factor that greatly enhances its umami note: its name, in fact, is composed of the words “kabuse,” meaning shade, and “cha,” meaning tea.

Shading leads 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 taste and ripening bright green leaves.

Tasting – Sight and smell

Kabusecha organic green tea has very thin, small needle-shaped leaves of fine workmanship. The color is an alternation of emerald green and bright dark green with a glossy surface. Once infused, they immediately leave a sweet and buttery umami on the nose with sweet vegetable notes of spring leafy green first fruits. The liquor is yellow-green, very clear and bright, rather transparent despite being a Japanese tea.

Tasting Notes

CLASSIC TEAPOT OR KYUSU

Kabusecha organic green tea opens with a truly remarkable umami, buttery, with sweet and savory in perfect balance. This is followed by vegetable notes reminiscent of pan-seared spinach, asparagus tips, and baked carrots, and then a marine hint that hints at the flavor of the noblest shellfish such as lobster, langoustine, and spider crab. The finish is almost floral, with a hint of chamomile and a soft feel on the palate. The persistence is long and umami, the body incredibly silky.

Place of origin

Koyu, Miyazaki, Japan

Brewing method

Place 5 grams of Organic Kabusecha green tea leaves (about three teaspoons) in a Japanese Kyusu-type teapot or, in its absence, in a teapot possibly with a wide, flat bottom.

Pour 250 ml water at a temperature of 70°C on the leaves, and after a minute and a half you can start pouring the infusion into cups. To make the most of the leaves and continue the taste experience with this tea, we also recommend making another three infusions of the same leaves with the same quantity and temperature parameters but extending the infusion time by 5-10 seconds.

The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.

As we are talking about a Japanese green tea, it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend, with the same grams of leaves per amount of water, an infusion time of about 10 minutes.

Store in a cool, dry place away from direct sunlight.