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Kabusecha is a midpoint between Sencha and Gyokuro; it has Sencha’s refreshing flavour and also some of Gyokuro’s sweetness. Before picking the leaves, the tea plant is covered with a screen to shut down direct sunlight for three weeks.
50g (100% organic & pure)
B van Meer (verified owner) –
Brewed this tea according to HugTheTea’s recommendations, as well as my own.
I used a porcelain Houhin for both tries.
Upon first look, the leaves are nicely uniform and dark green, they smell grassy and slightly sweet.
The brewed leaves are a nice uniform green.
The recommended method gives a more mellow experience with lovely soft flavours and strong umami on the first brew.
My favorite way to brew this tea is the following:
90 seconds at 60 C for a strong umami, slight astringency and bitterness, followed by a subtle sweetness
15 seconds at 80 C brings out more mellow flavours
30 seconds at 100C brings out more sweetness
After you’re done brewing, you can eat the leaves by making a salad with them, which allow you to get the most out of the leaves and its nutrients.
There are various recipies for this involving Genmai (puffed rice similar to be found in genmaicha), soy sauce, or ponzu sauce.