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Organic Kabusecha

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DESCRIPTION

This exceptional Organic Kabusecha is our first offering from the famed Kagoshima region of Japan. This Kabusecha is produced using the “shading method” where the tea is grown under heavy shade, blocking out 90% of sunlight for up to 20 days. It is then harvested by hand. Teas produced using this method are higher in L-Theanine and amino acids, which contributes to its unique flavors. High quality Japanese green teas are unmatched in concentrated flavors and a dense, full-bodied texture with savory umami notes that can only be found in teas of this caliber.

GROWING REGION

Kagoshima, Japan:

BREWING SUGGESTIONS

We suggest that you try something different with this tea. This great green tea must be matched with great tasting water in order to achieve the maximum “umami” flavor. Infusions should be done with very low temperature with a slightly longer steeping time, the result is an bright green infusion with unbelievable texture. In our opinion, the perfect temperature to enjoy this tea is just a bit above room temperature. Try using a bit more tea than you would usually and infuse the tea in a thin porcelain teapot, Gaiwan or even a standard cup. Steep in low temperature for at least 1-3 minutes, then drain into another cup to enjoy. Steamed Japanese green teas such as this tend to be more broken, so a filter or infuser is recommended when you pour your tea into the next cup to be enjoyed. Always adjust quantity of leaves, infusion time, and water temperature according to your personal preferences.

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