Brew Kabusecha green tea - Momo Cha Fine Teas.

Kabusicha, Japanese shade-grown green tea. Our Kabusicha comes from Uji, near Kyoto, which is known to be one of the best green tea regions within Japan. Kabusicha is an excellent everyday tea. Here at Momocha, actually, we often call it Gyokuro's little sister. That's because they both grow in shade for some time before the harvest. Kabusicha leaves are covered with a special fabric during one week before the harvest, which makes the leaves grow slower and making them much richer in nutrients. Like nearly all Japanese green teas, Kabusicha is steamed straight after picking so that oxidation is prevented and the tea actually stays green. After steaming, there come several stages of rolling, drying and sorting, resulting in these beautiful, dark green, needle-shaped leaves. In terms of growing conditions and taste, Kabusicha stands somewhere between Sencha and Gyokuro and you can draw your inspiration from brewing from either one of those. If you make it a bit cooler, so with around 70 degrees Celsius, you'll draw out more sweet notes in your first brew and your subsequent brews will be more intense. Whereas if you go the Sencha way and brew your Kabusicha with 80 degrees water, your first brew will be much punchier, but therefore the subsequent brews will be a bit weaker. But it's really up to you. You can make at least three tasty infusions from the same Kabusicha leaves. So now, get brewing and enjoy!