KABUSE MIDORI 50g

• Style: Asamushi
• Cultivar: Yabukita, Yamanoibuki
• Region: Fujieda, Shizuoka
• Harvest time: Second half of April
• Elevation: 400 m

The leaves of this outstanding tea are beautifully shaped into dark green needles. In the cup you will find a rich umami flavor and complex, very pleasant vegetal notes.

An absolutely outstanding lightly steamed shincha from the pioneers of natural farming - the Kinezuka family. Thanks to its pronounced, wonderfully complex yet harmonious plant notes, it is at once refreshing, nourishing and invigorating.

Refreshing. Nourishing. Stimulating. Perfect.

Hand-picked and flawlessly processed, a tea that can match even gyokuro in flavor.

Shaded for a full 20 days instead of the 14 usual for kabuse.

We warmly recommend trying it cold-brewed with ice!

Preparation

Ideal for shibori-dashi

 50 ml / 6g      50 °C      90 / 10 / 15 / 25 sec

( video guide )

Use 6g of tea per 30-50ml of water.
1. Infusion:
Pour in water at 50°C. After 90 seconds of steeping, drain off every last drop.
2. Pour water of the same temperature over the leaves and pour off immediately.
3. For the next infusions (+-7) pour gradually warmer water.

Packaged directly in Japan in original 50g resealable packaging to maintain maximum quality.