Kabusecha By Yamamasa Koyamaen

Tasting Notes:
A delicate balance of umami and gentle astringency, with a vibrant green liquor and a lingering, mellow finish. Expect a fresh, grassy aroma with subtle marine notes.

Features:

•    Origin: Uji, Kyoto, Japan
•    Cultivar: Select tea cultivars for optimal flavor and aroma
•    Size: 100 grams
•    Harvest: First flush, hand-selected leaves
•    Preparation: Brew at 60–70°C (140–160°F) for 1–2 minutes for best flavor

Perfect for:
Tea connoisseurs seeking a smooth and nuanced Japanese green tea, or anyone looking to explore the depth of shade-grown varieties.

Japanese Brewing Method:
1. Put 5 g of tea leaves into a Japanese teapot.
2. Cool boiled water down to 95℃ and pour it into the teapot.
3. Steep for 30 seconds and pour an equal amount of tea into each cup.
The same tea leaves can be used three times. Use hotter water for the second and third infusions.
Used tea leaves should be immersed for a shorter time.
(Use Cold brew method for a sweeter tea)

The taste of tea is a matter of preference, so try infusing tea in several ways and find your favorite taste.

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