Tongu Kabuse Okuyutaka

A single origin kabusecha from Okuyutaka cultivar.

TASTE NOTES
The leaves give off a fresh, green aroma, and the flavor is also light-bodied, sweet, and distinctly vegetal. The flavor reminds of cucumbers and fresh lettuce. Overall, it is a verdant and bold tea, refreshing and energizing.
The second infusion is even greener in character, with a subtle savory edge, and the umami becomes more pronounced.

Kabusecha is a variety of Japanese green tea that is grown under partial shade prior to harvesting. The term "kabusecha" translates to "covered tea" or "shaded tea." Kabusecha is a versatile tea, you could say it’s a little bit of everything in one cup. It has the rich, brothy depth of gyokuro and can even be brewed like one. But as you steep it a second or third time, it transforms, revealing the fresh, vibrant character of unshaded sencha.

Place of Origin: Tongu Tea Garden, Koka city, Shiga Pref., Japan
Cultivars: Okuyutaka
Shading: 16 days

Ohmi tea has great prestige and is loved by many for its rich flavor and fragrance, which are brought about by the rich nature, plenty of sunshine and the beautifully clean waters and air coming from the surrounding Suzuka mountains.

According to the legends, Zen monks brought the first tea seeds to the area in the 14th century from Kyoto, so zen temples cultivated Ohmi tea first. Thanks to its characteristic aromas, by the 19th century, it became much in demand, even for export.

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