Azuma Kabusecha Okumidori | Wazuka, Kyoto, Japan 70g

ORIGIN & HARVEST TIME

Japan, Kyoto prefecture, Wazuka, 2023

CHARACTER

A full-bodied tea with a very colourful aroma, shaded for a short period (2 weeks), so it’s taste between sweet gyokuro and more raw sencha. Kabusecha is always exciting, especially if it comes from an okumidori bush. The brew has a mineral, fruity (grape), floral and vegetal flavour, so it is a very complex tea. Despite this, it is easy to make and not sensitive to oversteeping. Beginners can also enjoy the variety and complexity of a first-class kabusecha.

BENEFITS

Sweet, Very fresh, Complex, Delicious, Energizing, Easy to prepare, Easy to drink, Not sensitive

STRENGTH-CAFF: 8/10

DOSAGE & BREWING GUIDELINE

A) Traditional way in a Kyusu/Shiboridashi teapot: 5 grams + 150-200 ml water. According to the Chadao, brew at 50-60°C, for 60 seconds. / 4 inf.

B) Western brewing: 3-5 grams + 300-500 ml water.  Infuse with 60 C° water 2-3 times, for  1-2 minutes.