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
From $14.50Sale Price
