Similar in character to Gyokuro, this Japanese green tea is also shade cultivated (two weeks before harvest) and almost always a first flush. It is high in caffeine, rich in L-theanine, and with a deep umami taste and lingering sweetness. It is best prepared in small amounts, using a higher tea to water ratio than other green teas, and brewed in a Gaiwan or Shiboridashi teapot, although a traditional Kyusu also works well.
KABUSECHA
1. Bring fresh, cold water to a rolling boil.
2. Allow water to cool to 140 degrees.
2. Swirl boiling water in the teapot or mug for 1 minute to warm it up, discard water.
3. For each cup of tea place 2 level teaspoons of tea leaves in the tea infuser.
4. Pour water over tea leaves, cover and brew for 3 minutes.
5. Remove infuser and leaves, and serve.
6. Can be rebrewed several times, allowing 10 seconds for the brew time.
There are no returns accepted on this product.