Kabusecha
MiyazakiOrganic

Premium 92 P.

SKU
0009-bio
Super premium organic kabusecha tea from the choice terroir of Kawaminami in Miyazaki. 1st harvest, okumidori & minami sayaka cultivars. Shaded for 10-14 days. 100g
 
Character Pleasant umami, full-bodied and deep, pleasant savoury and sweet notes
Tea Garden Small, family-owned tea farm
Terroir Kawaminami, Miyazaki, Japan
Harvest 1st harvest (ichibancha)/hand-operated machinery, end of April, 2020
Cultivar Okumidori, Minami Sayaka
Elevation 50m above sea level
Steaming Short (asamushi, 20 seconds)
Shading Half shaded for 10 days. Shading technique: jikagise
Organic Cert. EU certified organic, JAS organic, organic cultivation since 1980
Laboratory Tests Radioactivity (Region 11/2019)
Pesticides (08/2018)
Grade 92/100 p. (kabusecha category), Super Premium
€16.90
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
0009-bio
€16.90 / 100g
In stock

Tea Farm

Small family farm in Miyazaki, specialised in organic tea cultivation.

Character

Flavour

The southern cultivars okumidori and minami sayaka, grown in the choice terroir of Kawaminami, lend this premium kabusecha a pleasant and balanced bouquet. The okumidori provides depth and umami savoriness while the minami sayaka adds fresh sweetness. Overall a full-bodied kabusecha with a sunny freshness reminiscent of Miyazaki.

Leaf

Fine and long, dark green needles

Cup

Bright yellow green

KABUSECHA

Kabuse (Japanese: 冠茶) literally means "covered" and refers to the shade given to this noble green tea before its harvest. The Kabuse cultivation technique was developed around the same time as that of the fully shaded Gyokuro, which, together with Matcha, is Japan's most noble and expensive green tea variety. The process for making Kabusecha is therefore much the same as for Gyokuro, differing only in the length and type of shading: Kabuse tea is usually shaded for only half as long and with greater light allowance. Both teas are then steamed and rolled like Sencha. The leaves of the 1st harvest are used for Kabusecha, although a few teas are also made from the 2nd harvest.

Cultivation & Processing

The tea farm is located near the ocean on level tea fields with fertile soil; subtropical climate with lots of sun.

Single Origin

This tea is exclusively sourced from the above mentioned tea farm in Kawaminami. Sourced directly from the tea farmer.

Organic Certification:

Preparation

Brewing Guide

3 heaped tsp per 100-300ml 60°C water. Steep for 2 minutes. Suitable for several infusions.

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for this tea is a vintage Banko kyusu made from 100% violet banko clay. This clay, when transformed into a teapot and fired via a reduction firing process, brings out the nuanced flavour of the gyokuro that is shaped by its amino acids, chlorophyll, and other special compounds. Vintage kyusu from 1990 or earlier likely consist of 100% violet clay from the Banko region. Modern violet Banko kyusu with a fine ceramic strainer are, however, also suitable for making gyokuro.

Recommended Storage

The ideal tea caddy for this tea is one made from high-quality cherry wood (kabazaiku chazutsu; solid wood) or, alternatively, a more affordable airtight, double-coated tea caddy..

Laboratory Tests

The purity of our formulas is important to us. This is why we have both our raw ingredients as well as our finished products extensively tested by independent laboratories to confirm purity and active ingredient content. Here, we have provided the results of some of the tests carried out on this product.

See tests

We Also

Recommend

Welcome! Which language would you like to use?

Loading...
The image could not be loaded.