This refreshingly sweet, mild and subtle drink is a result of an innovative farming method developed by the Japanese. Unlike most varietals that are exposed to the sun the whole time, Kabuse-Cha tea leaves are covered with special nets or bamboo screens to obstruct the full sunlight 10 days before its tea buds are picked in the spring.
BENEFITS: This growing technique in the shade increases the sweetness and relaxing amino acids in the tea, the most important of which is theanine – a form of "umami" that is produced in every cup. People use theanine for treating anxiety and high blood pressure, preventing Alzheimer’s disease, and making cancer drugs more effective which makes this one of the most highly-prized and sought-after Japanese green teas.
Additional Steeping Instructions
How to prepare the perfect cup of Kabuse-Cha Green Tea:
1) Prepare to boil 200ml spring or purified water in a pot.
2) When the water temperature reaches 60-70 degrees Celsius, remove from the stovetop.
3) Scoop one (1) teaspoon of Kabuse-Cha tea leaves per person.
4) Pour the hot water into the pot and let the leaves infuse for 90 seconds to two (2) minutes depending on your preference. The longer you steep, the bitter the brew will be.
Because this tea is rare and expensive – a real pleasure beverage – it is saved for special occasions and visitors and served in very small cups.
Note: High Quality teas like this one can be steeped for several more times. Please do not leave the tea leaves steeped in water. Remove it as soon as infusion is done to stop the brewing process. Of course, if you like your tea strong, you can steep it longer. Now, hold your cup and enjoy your perfect cup of tea!