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Description
Kabuse tea is a dark tea: several days before harvesting, the tea plants are covered over. Thus deprived of light, theanine build-up occurs in the leaves, resulting in highly soft teas.
A spring green tea with a delicious umami flavour, which reveals complex vegetal and fruity notes that are unveiled against a velvety texture.
Special qualities
- Origin:
- Kagoshima, Japan
- Tea colour:
- Green Tea
Tasting notes
Dry leaf
Appearance: long shiny needle-shaped leaves
Liquor
Colour: light green
Texture: velvety
Flavour: umami
Notes: iodine, marine, vegetal (spinach, cut grass), fruity
Suggestion of preparation
Prepare this tea warm:
With the teapot or the tasting set: 3 minutes in water heated to 160°F.
With the kyusu or the shiboridashi: 12 g / 12 cl
- 1st infusion: 160°F - 1 minute
- 2nd infusion: 160°F - instantaneous
- 3rd infusion: 160°F - 30 seconds
Prepare this tea iced:
In a teapot or a carafe: steep 8 g in 50 cl of water at room temperature 45 min. Remove the tea leaves and refrigerate.
Using kooridashi method: melt 4 ice cubes over 10 g tea in a kyusu or shiboridashi.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.