partly shaded japanese green tea
Kabusecha (Hōgyōku, 蓬玉) 2016
Tea types: Samidori, Yabukita
Yoshida tea garden
Uji , Japan
While in China green teas are traditionally baked, in Japan they are usually steamed. Thanks to this process the leaves can keep their natural greenness which gives them freshness and vitalising energy. The primal slightly astringent, mild violet-like flavour later turns into long-lasting sweet aftertaste. Kind and complex tea that goes well with relaxed afternoons.
Kabusecha is a type of shaded Japanese green tea. In the absence of sunlight the leaves grow slower, and remain more soft and juicy. Due to the shade, large amounts of amino acids concentrated in the leaves thus changing both its flavour and effect on the body.
All of our Japanese teas come from one of Uji’s ancient teagardens, the Kōzan-ji (高山寺) temple, which is tended by the Yoshida family for nearly 500 years. This degree of proficiency echoes in the teas too: refined and extremely balanced flavours suplemented with beautiful elegance.
Quantity: 6-8 grams per 180ml
Water temperature: 70ºC. From fresh spring, mineral water or filtered water
Brewing time: 75/60… seconds
Infusions: 3-4 times