From Obubu tea farms in Wazuka, this is one of their highest grade teas.
Kabuse Sencha is shaded for 2 weeks before being harvested in early spring. The liquor us jade green in colour with a distinctive and intense lingering umami flavour. Kabuse Sencha is vegetal with subtle notes of spinach and a thick mouthfeel. It is illustrative of traditional high quality Japanese teas.
Processing: Lightly steamed, rolled, dried
Brewing Guide: 5g of tea leaves in your kyusu or teapot. Add 100ml of 70’C water and brew for 1 and a half minutes. Kabuse sencha can be re steeped at least 3 times (it is best to increase the water temperature for each successive infusion).