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“This Kabusecha is a delicate and well balanced tea with little bitterness or astringency and a velvety mouthfeel. It doesn’t seem have any sharp or particularly strong characteristics, although the...” Read full tasting note
Producer: M. Koyama
Grown and processed in the region of Uji in Japan, this “shade-tea” is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration.
Its infusion, vegetal in character, is delicately sweet and velvety. Notes of spinach, peas and cashew blend leaving a persistent pleasantly marine aftertaste.
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This Kabusecha is a delicate and well balanced tea with little bitterness or astringency and a velvety mouthfeel. It doesn’t seem have any sharp or particularly strong characteristics, although the sweetness can be quite interesting at times – it reminds me of both Yi Wu shengs (Yi Shan Mo) and light-roasted high mountain Taiwanese oolonsg (Shan Lin Xi). It’s a great morning tea for days with savoury breakfast; my default choice for morning tea with sweet breakfast are blacks.
The aroma emerging from the preheated kyusu bears resemblance to pastries, rye bread, pollen, and cut grass. It gets weaker throughout the session though. Taste is crisp, bready, tart, and savoury, with a decently strong spinach note. It transforms into a sweet, floral, and marine aftertaste.
Flavors: Bread, Cut Grass, Floral, Marine, Pastries, Rye, Seaweed, Sweet, Sweet, Warm Grass, Tart, Yeasty
