This first flush organic kabusecha combines elements of sencha and gyokuro teas and has a light ocean aroma combined with fresh-cut grass, a subtle, umami, grassy flavour and a slightly bitter, astringent finish. It is from the Zairai cultivar unique to the Nara region and is shaded for a shorter time than gyokuro, making the leaves greener than sencha teas.
Packaging options explained
Cultivar: Zairai, Yabukita, Okumidori (blend)
Region: Tsukigase Kenkoucha-en, Nara Prefecture
To make hot tea
Tea: 7 g or 1.5 tbsp
Water: 250-300 mL at 60-70 °C
Steep: 1.5 min.
To make cold brewed tea
Tea: 10 g or 2 tbsp
Water: 500 mL (2 cups) at room temperature
Steep: 2-6 hours in the fridge