Mie Imperial Kabusecha

Mie Imperial Kabusecha Japanese Tea

Kabusecha is a tea classified between Gyokuro and Sencha. It thus has less briskness but more “Umami” than regular Sencha. Our Mie Imperial Kabusecha is made with leaves which are picked during the earlier part of the first flush harvest with a delicate Umami.

Map of Japan's Tea Regions

Yokkaichi, Mie

Our teas are available for purchase exclusively to wholesale clients.

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About Kabusecha Variety

Kabusecha is a tea classified between Gyokuro and Sencha. Thus has less briskness but more “Umami” than regular Sencha.

Steeping Instructions

Water: 155-165 F Tea: 3g per cup (6-8 ounces of water) Infusion: 1 minute

1. Boil freshly drawn water and let it cool down to the appropriate temperature.

2. Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.

3. Pour water into the pot and allow the indicated time for proper infusion.

4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot.