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Uji Premium Kabusecha
Kabusecha is a tea classified between Gyokuro and Sencha. It thus has less briskness but more “Umami” than regular Sencha. Our Uji Premium Kabusecha is made with leaves which are picked during the earlier part of the first flush harvest with a delicate Umami. It is from Uji, on the outskirts of the ancient capital Kyoto.
Uji, Kyoto
Our teas are available for purchase exclusively to wholesale clients.
If you are a retail consumer, please contact us and we will be happy to provide you with a list of where you can purchase our teas.
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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: 1minute
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.
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