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“Trying a new-to-me green tea from o-cha.com. This kabusecha has a very, very light liquor and mild flavor, slightly sweet. Grassy, not bitter. 175 is a bit hotter than I usually steep my Japanese...” Read full tasting note
“I tried to like this, but it is too light for me. Not a bad tea, but very light color and flavor. Nevertheless, it does has some sweetness and umami. I brewed at 175 degrees and found it to be too...” Read full tasting note
Grown organic near the Warashina river in Shizuoka, this green tea is harvested from the first round of young leaves. Lightly steamed (asamushi), single estate, non-blended from one farm. Kabusecha is grown for 14 to 20 days before harvest under 45% shade, giving it taste characteristics of both sencha and gyokuro. A sweeter, less astringent taste than regular sencha, it has a lovely green color. Brew as you would for sencha. Certified organic. As with all of our loose leaf green teas, packaged in nitrogen flushed packaging.
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Trying a new-to-me green tea from o-cha.com. This kabusecha has a very, very light liquor and mild flavor, slightly sweet. Grassy, not bitter. 175 is a bit hotter than I usually steep my Japanese green tea at, but I decided to follow the suggested preparation parameters marked on the packaging. I’m extremely happy with the results!
I tried to like this, but it is too light for me. Not a bad tea, but very light color and flavor. Nevertheless, it does has some sweetness and umami. I brewed at 175 degrees and found it to be too astringent. I recommend 158 (or 70 C).
