Matcha Iri Kabusecha

TASTE NOTES
This tea features deep, dark green leaves with a roasted chestnut aroma. The first brew is light-bodied and mellow, with matcha adding depth to its umami-rich profile, gentle sweetness reminiscent of pumpkin, and a pleasant toasty aftertaste. The second brew is more elegant—refreshing, green, and sweet, with a flavor like steamed spinach and a cleaner finish. Overall, it’s a mellow and sophisticated tea, a safe and thoughtful choice for serving to guests.
The tea liquor remains a brilliant green through both brews.

HOW TO PREPARE
The tea goes two delicious steeps.
For the first infusion, use 60°C water and steep for 60 seconds. For the second, increase the temperature to 65°C and steep for around 45 seconds.

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: Kyoto Pref., Japan

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