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Japan
Infusions: 3-4
Organicloose leaf green tea
This green tea from the Kirishima part of Kagoshima Prefecture gets its name from the fact it is covered (“kabuseru” means to place on top), as a special material shades the leaves on the bushes. The tea ranks between Sencha and Gyokuro in quality, since it is shaded for a much shorter time than the latter. The long, dark green, needle-like leaves brew to make a light green liquor. The taste reveals tones of mild grass and young hazelnut with a subtle edge of umami.
Preparation guidelines: use water at the temperature of 70°C at the ratio of 12 g of tea (approx. 7 even tsp) per 1 litre of water. Allow to infuse for 2 minutes, then strain. Suitable for 3-4 infusions.
This green Kabusecha tea from the area of Kirishima in Kagoshima Prefecture derived its name from the word kabuse, meaning covered or shaded tea. Cultivation includes a period of 10 to 14 days when covers are placed directly above the tea bushes prior to harvesting. Consequently, the tea is intensely green and combines the characteristics of Gyokuro and Sencha. The long, dark green, needle-like leaves brew to make a light green liquor. The taste reveals tones of mild grass and young hazelnut with a subtle edge of umami.
Medium
Japan Infusions: 3-4 Organicloose leaf green tea
This green tea from the Kirishima part of Kagoshima Prefecture gets its name from the fact it is covered (“kabuseru” means to place on top), as a special material shades the leaves on the bushes. The tea ranks between Sencha and Gyokuro in quality, since it is shaded for a much shorter time than the latter. The long, dark green, needle-like leaves brew to make a light green liquor. The taste reveals tones of mild grass and young hazelnut with a subtle edge of umami.
Preparation guidelines: use water at the temperature of 70°C at the ratio of 12 g of tea (approx. 7 even tsp) per 1 litre of water. Allow to infuse for 2 minutes, then strain. Suitable for 3-4 infusions.
This green Kabusecha tea from the area of Kirishima in Kagoshima Prefecture derived its name from the word kabuse, meaning covered or shaded tea. Cultivation includes a period of 10 to 14 days when covers are placed directly above the tea bushes prior to harvesting. Consequently, the tea is intensely green and combines the characteristics of Gyokuro and Sencha. The long, dark green, needle-like leaves brew to make a light green liquor. The taste reveals tones of mild grass and young hazelnut with a subtle edge of umami.
Medium
In Stock Sage contributes towards the natural immunity of the body. Yarrow, primrose and mullein contribute towards normal function of the respiratory system. Coltsfoot contributes towards normal function of the upper respiratory tract. It is advised to follow a varied and balanced diet and healthy lifest...
In Stock Sage contributes towards the natural immunity of the body. Yarrow, primrose and mullein contribute towards normal function of the respiratory system. Coltsfoot contributes towards normal function of the upper respiratory tract. It is advised to follow a varied and balanced diet and healthy lifest...
In Stock An intense blend of Assam tea that combines well with milk, of the breakfast type much beloved by the British. The aroma and flavour hint at wild honey and cocoa.
In Stock An intense blend of Assam tea that combines well with milk, of the breakfast type much beloved by the British. The aroma and flavour hint at wild honey and cocoa.
In Stock Handcrafted tea from the innovative Tea Studio factory, which was established in 2018 in the Nilgiri Mountains. It is located at an altitude of 1850 m in the middle of picturesque tea gardens. The tea leaf collection is done in a unique way - only collecting the bud and one leaf below it. The elo...
In Stock Handcrafted tea from the innovative Tea Studio factory, which was established in 2018 in the Nilgiri Mountains. It is located at an altitude of 1850 m in the middle of picturesque tea gardens. The tea leaf collection is done in a unique way - only collecting the bud and one leaf below it. The elo...
