Steep time
1–3 min
Recommended
Steeps
2
Recommended
Water temp
80°C
Recommended
Leaf ratio
—
Oxidation
—
Caffeine
medium
Typical
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Overview
Tip: start at ~95°C, then adjust down 3–5°C if it turns sharp.
This lovely kabusecha is from Uji, Kyoto and has a deep grassy and savoury character, with a bit of lemony brightness, pepperiness and a refreshing character. On the finish there is a flowery and herbaceous sweetness, which keeps you going back for more sips! This tea was made using the Sayamakaori cultivar. Harvest: Spring, 2025 Region: Uji, Kyoto, Japan Cultivar: Sayamakaori