This 2025 first flush organic kabusecha from Uji shows elements of sencha in its sweet grass, nutty aroma, sautéed spinach flavour and elements of gyokuro with its light umami depth and light astringent finish. It is shaded for a shorter time than gyokuro, making the leaves greener than sencha teas. Packaging options explained Description Cultivar: Yabukita Region: Nagatani Tea Farm, Kyoto Prefecture 50 g To make hot tea Tea: 7 g or 1.5 tbsp Water: 250-300 mL at 60-70 °C Steep: 1.5 min. To make cold brewed tea Tea: 10 g or 2 tbsp Water: 500 mL (2 cups) at room temperature Steep: 2-6 hours in the fridge
