Kabusecha かぶせ茶 Shizuoka - JAS organic
Gyokuro sweetness, sencha freshness. An apt description of this tea. Really refreshing and invigorating tea, in perfect harmony with tart and sweet bow notes.
100 gram package, in an aroma-sealing bag.
Cultivation of raw material
Similar to growing Gyokuro, farmers grow Kabusecha in the shade. The difference is the duration and method of shading. Kabusecha is shaded for 7-10 days, while the raw material intended for gyokuro takes approx. for 20 days. The kabusecha plants are covered directly, in the case of gyokuro, a shade is built towards the entire tea garden.
As a result of growing in the shade, the leaves will be bright green, as this will keep their L-Theanine content high and they will have a sweet taste. As a result of shading, less L-Theanine is converted into catechins, which are responsible for astringent flavors.
How to make kabusecha?
Use 6-8 g of tea leaves, approx. For 75 degree water. The soaking time should be 1,5 minutes, pour the second infusion immediately, then it can be longer for the third time, approx. 1 minute.
Try the unshaded Japanese green tea from the Osada tea garden. Organic sencha
On our YouTube channel and I found a lot of interesting things from the world of teas.
