Let yourself be enchanted by Japanese tea art

In the world of tea, there is hardly anything better for us than a high-quality Japanese Sencha. Today we would like to introduce you to an exceptional example - KABUSE NO. 1 PREMIUM ORGANIC . A variety that is shaded before harvest.

The method of shading

Kagoshima, a region in Japan known for its exquisite teas, has a long tradition of tea production. However, our tea of ​​the month for January is refined using a special technique - two weeks before the harvest in May, the tea trees are shaded using reed mats. This process, also known as "kabuse", is an art that naturally influences the delicacy and intense flavor of the tea.

How does shading change the aroma of the tea?

The reduction in sunlight increases the chlorophyll production of the tea leaves, giving them a deep green color and a particularly intense flavor. At the same time, the amino acids in the leaves are increased and the tannin production is reduced.

The result is an infusion with an intense fragrance and a bright green color. The full-bodied taste experience with deep umami notes is sometimes described as "savory" or "broth-like"; delicate fruity notes build a bridge from fullness to lightness.

“A pleasure that I still can’t get enough of,” says Verena, tea sommelier and owner of the TEEGALERIE.

Preparation of KABUSE NO. 1:

To develop the full aromas of green tea, we recommend cooling the water to about 70-80 degrees Celsius - and letting the tea brew for only 30 seconds.

The leaves can be infused several times, with the aromas evolving with each infusion.

The brewing time for the second infusion is 30 seconds.

The brewing time for the 3rd infusion is 60 seconds.

Get your KABUSE NO. 1 in January at the special price of 15.90 EURO for 80 grams. (Instead of 19.10 Euro)