Kabuse tea is a shade-grown tea: it is covered over for several weeks before it is harvested, which softens the tea's tannins and gives it its umami taste.
Kabuse means "to cover over", which refers to the canvas material which cover the tea plants several weeks before they are harvested. The lack of light stimulates the development of an umami taste, and a particularly smooth texture.
It is ideal for discovering the traditional Japanese preparation technique (kyusu or shiboridashi).
Features
Origin:
Japan
Tea colour:
Green tea
Tasting notes
Liquor
Colour: pale green
Texture: smooth
Flavour: umami
Notes: butter, fresh grass, crab
Suggestion of preparation
Prepare this tea warm:
With the teapot or the tasting set: 3 minutes in water heated to 160°F.
With the kyusu or the shiboridashi: 3 infusions, 160°F, 1 min.
Prepare this tea iced:
In a teapot or a carafe: infuse 0.3 oz of leaves per 2 cups of water at room temperature for 45 minutes. Remove the leaves and store in the fridge.
