Kabuse tea is made by shading the tea plants with a cloth cover that cuts sunlight and encourages the plant to store its flavor components in the leaves. Kabuse’s flavor falls in between sencha and gyokuro. It has an aroma of seafood and green laver, a fruity taste of white peach and grape, and a wild taste of pine needles and wildflowers.
* Package image for illustration purposes only.
This is how we brew this tea at Tearoom Toka. We offer these guidelines as a reference. Variations in water (hard or soft), leaf and water quantity, water temperature, and steeping time will effect the final flavor. Feel free to experiment and find the brew that best suits your taste.
Temperature: starting from 45°C
Time: 40 sec
Add the tea leaves to a pre-warmed teapot. When the boiled water has cooled to the desired temperature, add and steep for the selected time. When pouring, the key is to decant each infusion down to the last drop. From the second infusion on, gradually raise the temperature of the hot water and shorten the extraction time. You may increase the amount of water as well.
Fragrance〈bamboo leaves, lily, onion〉
Taste〈almond, katsuo dashi〉
Color〈light willow 〉
Fragrance (brewed tea)〈lily, orchid, kabuse kou/covered-aroma〉
Fragrance (steeped leaves)〈fried onion, grilled fish, radish, yakitori〉
Sweetness〈white peach, grape, fresh, apricot, sweet sake〉
Astringency〈spinach, bracken, calm〉
Umami〈sea bream dashi, oily, tomato, cashew nuts 〉
Bitterness〈slightly cabbage 〉
Acidity〈plum feeling somewhere 〉