KABUSECHA | Kirari 31 Cultivar

Our Kirari 31 Kabuse has is part of our limited release collection of single-cultivar, single-estate Japanese green teas from Hoshino Village, Yame.

Made from 100% Kirari 31 cultivar, this tea has undergone a medium level of steaming (Chumushi).

The leaves brew a rich and thick liquor with a balanced and complex flavour profile that bursts with aroma. It's lightly fruity (sour), floral, with good Umami and a light quenching astringency when brewed at a higher temperature.

Season: Spring 2023 / 1st harvest.

Flavour profile: Full-bodied and complex, lightly fruity and floral with good Umami.

Origin: Hoshino, Fukuoka (Japan)

Related Collections:

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

Hot

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 80°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

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

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 80°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

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).