Product is no longer available
Availability date:
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
A powdered green tea from the South Korean island of Jeju. The leaves are lightly shaded during production, and harvest takes place solely in the spring. The colour of the infusion is emerald green, while its taste is refined and rich, much like its aroma. It can be reminiscent of young, mildly s...
A powdered green tea from the South Korean island of Jeju. The leaves are lightly shaded during production, and harvest takes place solely in the spring. The colour of the infusion is emerald green, while its taste is refined and rich, much like its aroma. It can be reminiscent of young, mildly s...
Flavoured tea with the enchanting taste of red berries
Flavoured tea with the enchanting taste of red berries
Matcha is the finest type of Japanese green tea, cultivated for the most part in the shade. It is produced from the youngest tea leaves and ground with mill stones into a fine green powder. Matcha Asagiri is produced in the Kirishima part of Aichi Prefecture. The aroma and taste of the tea is del...
Matcha is the finest type of Japanese green tea, cultivated for the most part in the shade. It is produced from the youngest tea leaves and ground with mill stones into a fine green powder. Matcha Asagiri is produced in the Kirishima part of Aichi Prefecture. The aroma and taste of the tea is del...