Tempo di infusione
5 minutes
Metodo: iced
Infusioni
1
Consigliato
Temp. acqua
0°C
Consigliato
Rapporto foglie/acqua
4 g / 100 ml
150 ml consigliati
Ossidazione
—
Caffeina
—
Note in evidenza
SeaweedUmamiCreamErbaPinoButter
Panoramica
Best pick • solid other choice from Hoshinomura, Hoshinomura
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
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.