“So, second steep, a mere 10 seconds. See, I knew my tastebuds would start to change their ideas pretty quick – (I wish they’d do that with olives, I really would like to like olives…). The smell is...” Read full tasting note
“Sipdown 39 – 2024 Finished this at work a couple days ago and truly cannot remember a thing about it.” Read full tasting note
“I would call this tea farmer’s Kabusecha. The leaves are dark green, larger than conventional versions, and not very uniform. It’s closer to a gyokuro than a sencha. The steeped leaf is darker and...” Read full tasting note
“The dry tea leaves are rich dark green, needle shaped and have a heavy grassy smell with a pleasant sweetness for me. The Liquor varies depending the infusion between dark golden toned and greeny...” Read full tasting note
Kabusecha, sometimes called Kabuse Sencha, is a tea that is shaded for approximately two weeks. Shading the tea leaves cuts out the sunlight that reaches the plant and forces the plant to retain more L-theanine (creating the savory umami flavor), and reduces catechins (the antioxidant which produces astringency). This results in a balanced tea that is rich and savory.
INFO: https://yunomi.us/shop/7006/kihara-1-naturally-grown-kabusecha/
Kabusecha was most often used as a blender — combined with sencha to increase the quality of a large volume of sencha, or with gyokuro (tea shaded for approximately 3 weeks) to increase the quantity of gyokuro. Recently, it is sold by itself as more farmers attempt to create unique products for the market.
Tea farmer Shinichi Kihara inherited his farm from his father and follows an agricultural philosophy that prohibits the use of fertilizer and pesticides (synthetic, natural, organic or otherwise). This type of agricultural, called Shumei Natural Agriculture, aims to produce food that is as natural as possible.
FLAVOR GUIDE
SAVORINESS (umami)
★★★★★
SWEETNESS (amami)
★★★★★
ASTRINGENCY (shibumi)
★★
BREWED LEAVES
After steeping 3-4 times, the used leaves will be soft and can be eaten as a salad.
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