The word tobikkiri in Japanese means "extraordinary" or "a cut above the rest". The Shimizu family named these leaves tobikkiri because they are truly a cut above the rest of their teas having been refined from competition grade leaves. To achieve this excellence, the harvest was shaded with a double layer for 2-3 weeks, dramatically reducing the sunlight that reaches the plant to increase the chlorophyll content and reduce the bitterness in the leaf. We suggest using a warm water steeping method (below) to enjoy the umami and sweet flavors first. PRODUCT INFO Name: Kabusecha Shaded Green Tea, Tobikkiri Cultivar: Saemidori Cultivation & Processing Notes Shaded for about 2-3 weeks, overhead double covering Steaming: Regular steaming Tea field used for producing competition teas Harvest: May Region: Suizawa Village, Yokkaichi City, Mie Prefecture STEEPING NOTES Consider also cold steeping or ice steeping (see Steeping Techniques). 1st steeping Tea: 5 grams or 1 teaspoon. Time: 2 minutes. Water: 50˚C/140˚F, 100 ml. Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot) 2nd steeping Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup). 3rd steeping Increase time to 30-45 seconds or to desired strength.
