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Kabuse single cultivar Yamanoibuki

€22,50 / 50g

Kabuse Single Cultivar Yamanoibuki

Description: Kabuse Single Cultivar Yamanoibuki is a high-quality green tea from Yame in Fukuoka Prefecture. Made from the Yamanoibuki cultivar and harvested during the first flush, this tea boasts a unique and captivating flavor profile. The fragrance is reminiscent of rhubarb and passion fruit, while the taste opens up with delightful notes of pineapple.

Cultivar: Yamanoibuki
Origin: Yame, Fukuoka Prefecture, Japan
Harvest: First Harvest

Aroma and Flavor Profile

  • Fragrance: Rhubarb and passion fruit
  • Flavor: Open, fresh pineapple

What is Kabuse? Kabuse tea, also known as kabusecha, is a type of Japanese green tea that is partially shaded before harvest. The shading process, typically done for about a week, reduces the exposure of the tea plants to direct sunlight. This method increases the chlorophyll content and and increases the amino acids content, resulting in a tea that is rich in umami and has a sweeter, more mellow flavor compared to fully sun-grown teas like sencha.

How to Brew Kabuse Single Cultivar Yamanoibuki

  1. Standard Brewing Method:

    • Amount of Tea: Use 3 grams of kabusecha (approx. 1 teaspoon).
    • Water: Use 150 ml (5 ounces) of water.
    • Water Temperature: 60-70°C (140-158°F).
    • Brewing Instructions:
      1. Preheat the Teapot and Cups: Pour hot water into the teapot and cups to preheat them, then discard the water.
      2. Add Kabusecha Leaves: Place 3 grams of kabusecha leaves into the teapot.
      3. Add Water: Pour 150 ml of water heated to 60-70°C over the tea leaves.
      4. Steep: Steep the tea for 1-2 minutes.
      5. Pour and Enjoy: Pour the tea into cups and enjoy the fragrant aroma of rhubarb and passion fruit and the open, fresh pineapple taste.

  2. Cold Brew Method

    • Amount of Tea: Use 10 grams of kabusecha (approx. 4 teaspoons).
    • Water: Use 1 liter (34 ounces) of cold water.
    • Brewing Instructions:
      1. Add Kabusecha Leaves: Place 10 grams of kabusecha leaves into a pitcher or large container.
      2. Add Water: Pour 1 liter of cold water over the tea leaves.
      3. Steep: Place the container in the refrigerator and let it steep for 6-8 hours or overnight.
      4. Strain and Serve: Strain the tea leaves and serve the cold brew kabusecha over ice for a refreshing and fruity drink.

Multiple Steepings for Standard Brewing Method

Kabusecha can be steeped multiple times, with each infusion offering new flavors and aromas:

  • Second Steeping:

    1. Water Temperature: 70-75°C (158-167°F)
    2. Steeping Time: 30-45 seconds
    3. Instructions: Add water and steep for a shorter time than the first infusion. The second infusion will bring out a balanced sweetness and more subtle fruit notes.

  • Third Steeping:

    1. Water Temperature: 75-80°C (167-176°F)
    2. Steeping Time: 45-60 seconds
    3. Instructions: Increase the steeping time slightly to extract the remaining flavors. This infusion may have a milder sweetness but will still be enjoyable.

Kabuse Single Cultivar Yamanoibuki from Yame provides a refined tea experience. Enjoy the blend of rhubarb, passion fruit, and pineapple notes in this remarkable kabusecha.