Ikkyu

SAWA Premium Green Tea

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¥ 3,100

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SAWA is a beautiful representation of Kiya san’s craftsmanship. This kabusecha has deep-green, needle-shaped leaves, indicative of the shading process that this tea undergoes prior to harvesting.

It leads to more developed umami characteristics, accented with notes of pine and narcissus. Its complex and aromatic liquor has notes of bok choy, seaweed, and artichoke.

This tea can be steeped multiple times, and its distinctive layers can be enjoyed throughout the day.

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!

Put 10g of tea leaves for 2 cups of tea in the teapot (with a filter mesh)Bring water to a boil. 100ml of water for two cups.

Pour the water into each cup and wait until the temperature reaches 70 degrees.

Pour the water from the cup into the teapot, close the lid and allow the tea to brew for 40 second. Do not stir.

Pour the tea slowly into the cups, a little at a time, until the last drop.

This tea can be brewed 3 times, second brew time should be few second.

Conservation :

Unopened : 12 months / Opened : 6 weeks

Kabusecha means “covered tea”, referring to its production process that is quite similar to gyokuro (the highest quality of Japanese tea, also called the king of tea).

As a matter of fact, kabusecha is right between gyokuro and sencha, and combines 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.

The degree of umami 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% for the latter.

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. T

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