Kabusecha Yabukita

Kabusecha Yabukita is a type of sencha, but it differs from other sencha teas by the unique method of shading the tea bushes for a short period before harvesting - in this case for 10 days. This shading gives the tea a particular flavour profile and allows it to be classified as kabusecha, which means 'shade-grown sencha' in Japanese. Shading before harvest increases the amount of chlorophyll in the leaves, resulting in a greener colour and a richer, more umami-laden flavour.
Grown in the mountainous Kirishima area of Kyushu, what makes this tea extra special is that it consists of the first plucking of the leaves in spring - when the tea is at its most nutritious and full of flavour. The fine, young leaves are handled with the utmost care to preserve their high quality. After harvesting, the leaves are gently treated and steamed to a medium degree, which is called chumushi (medium steam). This process gives the tea a clean and clear flavour, without losing its natural freshness.
Kabusecha Yabukita has a soft and balanced flavour with a fresh greenness that is both lively and refreshing. The flavour is refined with a light nuttiness, and a subtle hint of floral notes that give an elegant and harmonious impression. This high-quality sencha offers a complex yet easy-to-drink flavour experience
The organic and sustainable farming methods, combined with the careful processing, make this tea an excellent choice for those seeking an authentic and premium Japanese tea experience.
Origin: Uji, Japan, Spring 2025.

Infusion

Quantity / 250 ml 2,5-3 g

temperature 65-70°C

Infusion 2-3 minutes

K abusecha Yabukita lämpar sig väl för flera infusioner. Den andra bryggningen hålls med fördel kort, då bladen redan har börjat öppna sig och frigöra sina aromer. De följande infusionerna får däremot gärna vila något längre, så att smakerna fördjupas och nyanserna träder fram. För många teer räcker två till tre infusioner med ovan nämnda parametrar, men vissa fortsätter att ge, kopp efter kopp.