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loose 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
loose 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
Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
Tea grown at the Roof of the World is stronger than the types from nearby Darjeeling. Containing a large number of golden tips or buds, the short brown-black leaves give rise to a yellow-brown infusion with an aroma and taste reminiscent of meadow honey.
Honeybush is a South African plant related to rooibos, and it is processed in a similar manner. Solely obtained from bushes growing in the wild, it has the intoxicating scent of honey, hence its name. Honeybush is rich in vitamins and minerals.
Honeybush is a South African plant related to rooibos, and it is processed in a similar manner. Solely obtained from bushes growing in the wild, it has the intoxicating scent of honey, hence its name. Honeybush is rich in vitamins and minerals.
Lemon balm promotes relaxation and hormonal balance, as well as normal function of the respiratory and circulatory systems. Melilot discourages the sensation of heavy legs and contributes towards normal function of the vascular system. Yarrow promotes comfort during menstruation. Sage contributes...
Lemon balm promotes relaxation and hormonal balance, as well as normal function of the respiratory and circulatory systems. Melilot discourages the sensation of heavy legs and contributes towards normal function of the vascular system. Yarrow promotes comfort during menstruation. Sage contributes...