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 capped by a rich, unexpected creaminess.
Preparation: 3 g tea leaves (1 level teaspoon) per 8oz cup of filtered water, boiled and cooled to 70°C/158°F. Allow to brew 1.5 min.
