Ikkyu

HATSUNO Premium Kabusecha

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¥ 3,100

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Carefully selected by Tea Master Kiya-san, this single-origin, first flush white tea, leaves an unforgettable impression with its powerful umami and sweetness, with no hint of bitterness or astringency.

We recommend letting the water cool down to 60C before pouring over the leaves to enjoy its incredible flavor balance, and its silken round texture, which will linger in your mouth for a long time.
With its high levels of caffeine, it is a tea more suitable for an exceptional morning start. Don’t hesitate to brew it three or four times in a row, and like with gyokuro, dress up its pale green and golden leaves with salt or ponzu dressing for a delicious and healthy snack afterward.

IMPORTANT: We suggest you contact us (chat or mail) before ordering this item. Stock are very limited and can run out between your order and ours. Thank you !

  1. Put 6g to 8g of tea leaves for 2 cups of tea in the teapot (with a filter mesh)
  2. Bring water to a boil. 160ml of water for two cups.
  3. Pour the water into each cup and wait until the temperature reaches 60 degrees.
  4. Pour the water from the cup into the teapot, close the lid and allow the tea to brew for 1 minute. Do not stir.
  5. Pour the tea slowly into the cups, a little at a time, until the last drop.
  6. This tea can be re brew 3 to 4 times, the brew time should be 20 to 30sec.

Conservation :

Unopened : 12 months / Opened : 6 weeks

Kabusecha means “covered tea”, referring to its production process that is quite similar to gyokuro. As a matter of fact, kabusecha is right between gyokuro and sencha, combining the flavors and tastes of those two kinds of tea. If you enjoy the refreshing flavor of sencha and the sweet and umami taste of gyokuro, you will definitely appreciate kabusecha.

It is the degree of umami that makes the actual difference between the three kinds of tea.

Gyokuro is the one with the highest level, followed by kabusecha and finally sencha.

For making kabusecha, young tea leaves are shaded but for a shorter time (up to 10 days, and not 21 like for gyokuro), and the shading percentage is lower, with only 50%, as opposed to 70-90%.

Kabusecha is a delicious and fine tea, but quite rare, as it represents less than 5% of the total production of green tea in Japan.

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