Kabusecha ORGANIC - Oxalis eshop

Kabusecha ORGANIC

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Kabusecha ORGANIC

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Reference : 810261
Cena za jednotku : 6 720 Kč / Kg
6 720 Kč

Balení:

250g

Country of origin: Japan
Infusions: 3-4
Organic

The dark green, needle-like leaves brew into a green-yellow liquor, the aroma and taste of which are reminiscent of fresh lime and umami rounded off by a hint of cream.

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.

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 dark green, needle-like leaves brew into a green-yellow liquor, the aroma and taste of which are reminiscent of fresh lime and umami rounded off by a hint of cream.

Country of origin: Japan
Infusions: 3-4
Organic

The dark green, needle-like leaves brew into a green-yellow liquor, the aroma and taste of which are reminiscent of fresh lime and umami rounded off by a hint of cream.

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.

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 dark green, needle-like leaves brew into a green-yellow liquor, the aroma and taste of which are reminiscent of fresh lime and umami rounded off by a hint of cream.

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