EN DE CH

Kabusecha Superior

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With all the aroma of the deep woods—comparable perhaps only to our Chinese Yunsi—this particularly refined Kabusecha, produced with the balanced Chumushi style of steaming, offers a rich mouthfeel with intense umami tempered by sweetness and subtle fruity notes. Its full flavour can certainly stand on its own, and some people even brew it with half the amount of water for a tasty and low-calorie snack!

 

How is Kabusecha cultivated?

Japanese teas are generally classified according to their type of cultivation. Kabusecha falls between Gyokuro and Sencha, and can be considered a half-shaded tea. Whereas Gyokuro is covered for the last several weeks of cultivation, and Sencha isn't covered at all, Kabusecha is shaded for a shorter time with partiallytranslucent nets. Our Kabusecha Superior is produced from the first leaves (Shincha) of the Spring harvest, from the exceptional, promising Saemidori cultivar of tea bushes, which can only reliably be grown in southern Japan due to its sensitivity to frost.

  • ORIGIN:  Kagoshima, Japan
  • MEANING:  Covered (kabuseru) simmered tea (sencha)
  • CULTIVAR:  Saemidori
  • HARVEST TIME:  May 2018
  • TASTE:  Seaweed, grapefruit, wild greens


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 3 infusions: 30, 30, 30 sec

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.

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