Kabusecha from Uji-Tawara, Japan
Before harvest, Kabusecha teas are shaded with a net that only lets part of the sunlight through. Through this process, the tea leaves of the Kabusecha develop a stronger leaf green and an intense umami profile.
Variety (cultivar): Okumidori
Shading: 16 days before harvest
This Kabuscha tea tastes gentle with a hearty umami note on the tongue. There are nuances of green asparagus and algae to be tasted.
We recommend preparing it in a kyusu or gaiwan.
When brewing, the water should not be hotter than 70 ° C. The longer you let the tea steep, the more intense the umami will be.