Kabusecha

Your tender creamy tea

farmers carefully shade the Yabukita bushes for 16 days on the eve of harvest。this ritual endows Kabusecha with special properties: leaves filled with theanine give the brew a magical umami flavour and a brilliant colour that entices the eye。

kabusecha unfolds in notes of green leaves、green peas、and green pepper。to fully enjoy its delicate creamy flavour、steep the tea with water at a temperature of 60°C、gradually increasing to 75°C for subsequent infusions。each infusion should last no more than 10 seconds to keep the flavour perfectly balanced。