ORGANIC KABUSECHA | Asatsuyu Cultivar

We are proud to introduce a new single-cultivar and Certified Organic Kabusecha grown by a passionate producer from the Kirishima area, in Kagoshima.

Made with 100% Asatsuyu cultivar, one of Japan's first officially registered cultivars that literally translates to "morning dew". Made from leaves that have been shade-grown for 10-14 days and picked in early spring.

The leaves brew a viscous liquor with upfront intense floral notes, accompanied by light notes of young green sprouts and a long-lasting aftertaste.

Organic teas tend to carry more astringency and less complexity/umami compared to conventionally grown teas, mainly due to the different fertilizers used to produce them. However, we are very impressed by the ability of this producer to create outstanding teas following the strict standards of certified organic cultivation.

Season: Spring 2023 / 1st harvest.

Flavour profile: Intense floral notes and lightly vegetal with a long finish. 

Origin: Kirishima, Kagoshima (Japan)

Related Collections:

• Shincha
• Sencha & Kukicha
• Gyokuro & Kabusecha
• Japanese Black Tea
• Kyusu Teapots & Yuzamashi
• Yunomi Teacups
• Tea Storage Jars

Brewing Guides

Hot Gyokuro Tea:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 70°C water
3. Infuse for 120 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 Gyokuro:

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 Gyokuro:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 70°C water
3. Infuse for 3 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 Gyokuro:

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).