A stunning, emerald First Flush Green tea harvested in early June. For centuries, Japanese tea growers have practiced “shading” – using nets or trellises to control the amount of sunlight the plants receive. Kabuse-cha is partially shaded under translucent nets for two weeks prior to harvest, enhancing the sweetness and smoothness of the finished product. The result is somewhere between Sencha and Gyokuro: grassy and vegetal notes capped by a rich, unexpected creaminess.
12 g tea leaves (4 level Teelamass) to 1 liter filtered water, boiled and cooled to 70°C/158°F. Allow to brew 1.5 min.
