KABUSE SENCHA 煎茶
KABUSE SENCHA 煎茶
Harvest: Spring 2018
Kabuse Sencha is a premium green tea rich in “umami” (i.e. a meaty flavor that isn’t bitter, salty, sweet or sour). Its cultivar’s leaves begin sprouting in early May. Once they do, they’re kept in shade, which allows the leaves to grow larger, stay softer and have a higher level of chlorophyll.
After the Kabuse Sencha leaves are picked, they’re immediately steamed for 40-50 seconds to prevent oxidation. After that, the leaves are rolled several times until they take on an attractive, needle-like shape.
Tasting Notes: Kabuse Sencha has a distinctive emerald color, a grassy flavor and a sweet, buttery aftertaste.
Every tea is unique and can be brewed in different ways. The chart below is to be used suggestively as a guide for brewing this tea, we think it's a good place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Japanese green teas like Kabuse Sencha require more careful steeping than Chinese green teas do. They’re more sensitive to water temperatures and steep times.
Because of this, Leafy Green places Kabuse Sencha in teabags. The bags are organic and have a pyramid shape, which allows for better expansion and infusion.
There are different ways to enjoy Kabuse Sencha. While hot water steeping is suitable for all Japanese green tea, we recommend using warm water or ice steeping method for Kabuse Sencha.
Warm Water Steeping
Water temperature: 60–70˚C / 140–156˚F
Steep tea for 1 to 1.5 minutes (the longer you wait, the stronger the tea will be).
You can re-steep Kabuse Sencha up to 2 times (2-3 minutes each). Please note: it’ll have a milder taste each time.
Water amount: 10 ice cubes
Water temperature: 0˚C / 32˚F
Place tea into a glass.
Place ice cubes on top of tea leaves.
Wait 30 to 60 minutes at room temperature for ice to melt.
Collect melted drops into tea cup and enjoy!