sencha_yabukita_kabuse_2023
sencha_yabukita_kabuse_2023
sencha_yabukita_kabuse_2023
  • Load image into Gallery viewer, sencha_yabukita_kabuse_2023
  • Load image into Gallery viewer, sencha_yabukita_kabuse_2023
  • Load image into Gallery viewer, sencha_yabukita_kabuse_2023

sencha_yabukita_kabuse_2023

Vendor
50g
Regular price
$17.75
Sale price
$17.75
Regular price
$17.75
Sold out
Unit price
per 
Tax included.
Tax included.

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. 

Category: Kabusecha (Sehi)
Cultivar: Yabukita
Origin: Wazuka, Kyoto Prefecture
Harvest: May 2023
Net Weight: 50g
SKU: TS0423Kwh

* Package image for illustration purposes only.

> Shopping guide

Brewing Guidelines

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.

 

Leaves: 8g
Water: 60ml
Temperature: starting from 40°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.

Profile

Leaves  

Color〈dark yellowish green〉

Shape〈staple〉

Fragrance〈enoki mushrooms, shiitake mushrooms, baked fava beans〉

Taste〈green carpet, tree bark, spicy pepper, almonds, black sesame seeds〉


Tea  

Color〈daffodil yellow〉

Fragrance (brewed tea)〈quiet morning, lotus flower〉

Fragrance (steeped leaves)〈wet fallen leaves, forest after rain〉

Sweetness〈corn, fava beans, nectar〉

Astringency〈spinach, lime, white azuki beans〉

Umami〈soybeans, rapeseed oil〉

Bitterness〈faint, almost imperceptible〉

Acidity〈slight yogurt〉

Pairing

Hour〈06:34 p.m.〉

Foods〈grilled bur‐dock and mushroom espuma〉