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Organic Kabusecha

 

Bio Tee ökologischem Anbau nach EU-Öko-Verordnung

From organic cultivation according to the EU Organic Regulation, controlled by DE-ÖKO-039.


Fruity but mild, acidic yet delicate, rich in flavour and still balanced, this Kabusecha is a treat to experience. Kabusecha, also known as Kabuse Sencha, falls in intensity between two better-known Japanese green teas, Sencha and Gyokuro, to which it offers an interesting alternative, preferred by some connoisseurs. Indeed, sipping this 'half-shaded‘ tea may well evoke strolling through the cool confines of a hedge maze in summer.

 

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 partially translucent nets.

  • ORIGIN:  Miyazaki, Japan
  • MEANING:  Covered (kabuseru) simmered tea (sencha)
  • CULTIVAR:  Oku Midori, Minami Sayaka
  • HARVEST TIME:  Spring 2018
  • TASTE:  Seaweed, buttered spinach, topiary
7.50 € - 30%


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 80°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 4 infusions: 30, 30, 30, 30 sec

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

Thirsty for tea knowledge?

Our latest YouTube video:

JAPANESE HEI CHA: Tasting post-fermented Japanese teas and learning about this little-known category with Japanese tea expert Noli.

    DISCOVERING GOISHICHA & KUROCHA, the Japanese Hei Cha