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“A pleasant tea, with a somewhat sweet and rich first infusion, and rather grassy subsequent ones. A nice combination of some gyo & asa characteristics. First infusion — 5 g. per 8 oz. water, 60...” Read full tasting note
“O-Cha’s Kabusecha is my favorite Kabusecha. Its taste is between a sencha and gyokuro, but leans more towards a gyokuro. After drinking it for a few years now, I find that it is a great way to...” Read full tasting note
“Still getting bitter-cucumber flavor, but now the first brew smells a shade bit like jasmine flowers. It too a few pots of this tea to get used to it. I drank it to day after a chawan of Kiri no...” Read full tasting note
From the first harvest in Uji. Kabusecha is grown in the shade for 14~20 days before harvest under 45% shade, giving it characteristics of both sencha and gyokuro. A sweeter, less astringent taste than regular sencha, it is a lovely green color with a clear, not-so-cloudy. A very pleasant, refreshing green tea. Brew as you would for sencha, not gyokuro.
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A pleasant tea, with a somewhat sweet and rich first infusion, and rather grassy subsequent ones. A nice combination of some gyo & asa characteristics.
First infusion — 5 g. per 8 oz. water, 60 deg., 90 sec.
Second infusion — 5 g. per 8 oz. water, 65 deg., 30 sec.
Third infusion — 5 g. per 8 oz. water, 70 deg., 5 min.
O-Cha’s Kabusecha is my favorite Kabusecha. Its taste is between a sencha and gyokuro, but leans more towards a gyokuro. After drinking it for a few years now, I find that it is a great way to switch-up my green tea routine. Japanese green teas hold a special place in my heart because of their “ocean taste” that I absolutely love. I find it amazing that a green tea can so vividly remind me of the ocean; O-Cha’s Kabusecha is no exception.
Dry Leaf: Beautiful emerald green needles that are fairly unbroken. The smell is full of briny sea tones that include fish (in a good way), shellfish, and seaweed. Also, there is a tinge of dry hay.
Ratio: 0.6g/1oz. water; 175 degrees F
1st: (1 min.) Neon yellow, clear infusion. The smell of the wet leaves is full of briny sea tones like the dry leaf smell (fish, shellfish, and seaweed). These same sea tones thankfully come through, in a big way, in the taste. A pronounced veggie sweetness is present throughout. The mouthfeel is wonderfully thick and miso soup-like. The astringency is low / non-existent. The taste leans towards gyokuro, but does have some aspects of sencha.
2nd: (30s) Wet leaves smell of veggie sweetness mixed with slightly less pronounced sea tones (same as above). Liquor is more green / yellow and cloudy. The taste has a more pronounced dry hay aspect, with less pronounced veggie sweetness and sea tones. Now, this tea is leaning more towards an asamushi sencha. The mouthfeel is not as thick and a slight, but nice astringency is present.
3rd: Wet leaves still smell of sweet veggies. I think it is great how persistent the smell is throughout the infusions. The liquor is still green / yellow and cloudy. The taste is beginning to wane with less tones of sea and dry hay. However, there is still some nuances of gyokuro sweetness. This infusion is much like the second but with a more subdued flavor profile.
Overall, I am incredibly fond of Japanese green teas that are full of sea tones. This Kabusecha is wonderful and a great way to break my tea routine of Japanese senchas and gyokuros. I recommend it highly!!
Still getting bitter-cucumber flavor, but now the first brew smells a shade bit like jasmine flowers.
It too a few pots of this tea to get used to it. I drank it to day after a chawan of Kiri no mori and noticed they tasted very similar, yet different. the sweet after taste of Kiri added some nice sweet complexity to the Kabusecha. Delicious.
