Grown and processed in the region of Uji in Japan, this 'shade-tea' is of great finesse. Shade structures which block up to 70% of the light are placed over the tea plants two weeks before harvest in order to soften the leaves and increase the chlorophyll concentration. Its infusion, vegetal in character, is delicately sweet and velvety. Notes of spinach, peas and cashew blend leaving a persistent pleasantly marine aftertaste.
Search results for : “kabusecha” (2)
Produced by Asami Ito, the only woman producer in Shizuoka, this Kabusecha Surugawase shows an incredible vitamin concentration, like only the richest Japanese teas can offer. Dense bright green liquor promises an intense aromatic experience.