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KABUSECHA MEIRYOKU | Limited Release - Zen Wonders Tea

KABUSECHA | Meiryoku Cultivar

50g bag

Regular price $18.00 $33.00 Sale

Kabusecha Meiryoku is part of our limited release collection of single-cultivar, single-estate Japanese green teas from Hoshino Village, Yame.

Made from tea leaves that have been shade-grown for 10days from the Meityoku tea cultivar, this Kabusecha has undergone medium-length steaming process (Tyumushi).

This tea brews a liquor full of complexity, bursting with floral, nutty, sweet and vegetal notes that linger on the palate long after being savoured.

Moderately thin in texture but full of flavour.

Produced using tea leaves picked during the first flush of the Spring season (Ichiban Cha).

Flavour profile: Complex floral and sweet vegetal notes give way to a long-lasting nutty aftertaste.

Origin: Yame, Fukuoka (Japan)

Hot Kabusecha Tea:

    1. Place 4-5g of leaves into a Kyusu (teapot)
    2. Pour 200ml of 70°C water
    3. Infuse for 90 sec.
    4. Repeat 2-3 times. Adjust brewing parameters according to taste.

    Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

      Cold Brew Kabusecha:

      1. Place 4-5g of leaves into a large Kyusu or glass bottle.
      2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
      3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
      4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

      Flash Chilled Kabusecha:

      1. Place 4-5g of leaves into a Kyusu (teapot)
      2. Pour 200ml of 70°C water
      3. Infuse for 2 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
      4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

      Iced Brew Kabusecha:

        1. Place 4-5g of leaves into a Kyusu (teapot)
        2. Fill up the Kyusu with ice cubes
        3. Let ice thaw at room temperature
        4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).
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