Kabusecha JAS organic - Shizuoka

Ihachinouen Kabusecha (Shizuoka) — First flush, 14 days shaded • Okumidori

The kabusecha from Ihachinouen tea garden, located on the hillsides of Aoi district overlooking the Abe River at an altitude of around 450 m, combines the fresh sencha experience with a rounded umami reminiscent of gyokuro.
It is made from the first spring harvest of the plantation, which is cultivated with organic fertilizers, without pesticides or chemical fertilizers, and shaded for 14 days – this results in a silky sweet and clean sip.

Balázs met the manager of the tea garden, the tea producer, in 2024. He works alone on the entire area. He is a member of the young tea producer generation; it's a pleasure to see this tradition being passed on.
Several of his teas can be found in our tea shop. Wakocha, sencha, and even genmaicha, for which he grows and roasts his own rice.

Origin & Processing

• Region: Ushizuma, Aoi-ku, Shizuoka City (Honyama region).
• Producer: Ihachinouen (Ihachi Farm), a family farm over 100 years old.
• Material: 2026 ichibancha (first flush), Okumidori tea plant cultivar.
• Shading: 14 days (with kanreisha net), before harvesting.
• Style: semi-shaded green tea (kabusecha) — sencha freshness + gyokuro umami.

Flavor Profile

• Aroma: fresh spring green, steamed spinach, light nutty undertone.
• Taste: rounded, umami, low bitterness; sweetish seaweed-mineral note, green spice.
• Finish: long, clean, cool sweet sensation, with delicate silkiness.

Recommended Preparation

With Japanese (kyusu) teapot or hohin

• 5 g tea / 200 ml soft water
• 1st infusion: 70–75 °C, 60–90 sec
• 2nd infusion: 15–20 sec (slightly warmer water); 3rd infusion: 45–60 sec

Western method

• 3 g tea / 250 ml
• 75–80 °C, 90–120 sec
• Second infusion: +30–40 sec

Cold brew / cold infusion

• 8–10 g tea / 1 liter
• In the refrigerator for 6–8 hours
• Result: crystal clear, sweet-umami cup, with minimal bitterness.

Packaging & Information

• Cultivar: Okumidori
• Harvest: 2026 ichibancha
• Suggestion: soft water with low mineral content; fine mesh filter for full leaf expansion.

Note: Ratios are guidelines; it is worth fine-tuning according to water, equipment, and taste. With shaded teas, too high a temperature can enhance bitterness – it is advisable to start in the 70–75 °C range.