Kabusecha is a tea produced with the leaves of tea plants which have been shaded ten days before their harvest. This technique makes it possible to accentuate the umami flavors, sweet and bitter. This one is a very good quality with a very present umami and a syrupy texture.
Producer: Yaeyama Seicha.
Altitude: 350-500m
Location: Kirishima, Kagoshima
Cultivar: Yabukita. Literally northern bamboo, this cultivar is the most widespread in Japan. From the Shizuoka Prefecture, it was identified as cultivar #6 in 1953. It quickly spread throughout in the country thanks to its resistance to cold, the rapid development of its roots, its harvests generous, and of course the quality of its leaves very suitable for the production of Sencha teas.
Harvest date: April 17, 2022
Preparation tips: Infuse this tea in a small teapot, ideally between 20 and 30cl. Place 5g leaves in the teapot, cover with slightly mineralized water heated to 70 degrees, Wait 1 minute 30 minutes seconds, and serve. The color of the liqueur is a good indicator of the level of infusion, for a perfectly infused tea, the color should be pale yellow, very translucent, slightly golden. If your liquor is strongly golden, deep yellow, your tea will be very bitter.
Garden management: Organic certified tea by Ecocert FR-BIO-01.
