Kabuse cha is a style of tea that shares characteristics with gyokuro and sencha. The tea plants are shaded for one to three weeks before harvest, which slows photosynthesis and fosters development of L-Theanine amino acids in the leaves. This gives the finished tea a rich, savory undertone and decadent texture. This specific tea is shaded for ten days before harvest, intensifying its deep green hue and imbuing it with a rich, fresh fragrance with notes of pine and butter.
Les recommandations reposent sur les notes, le style et le comportement de la communauté. Elles peuvent évoluer à mesure que les données s'enrichissent.
