Ohmi Kabusecha Blend

A premium shaded kabusecha from Tsuchiyama, one of Shiga’s highly renowned tea regions and a cornerstone of Ōmi tea history.
Tsuchiyama lies in the heart of Shiga Prefecture, where Japanese tea culture traces its roots back over 1,200 years to the time of Saicho (Dengyo Daishi), who planted the first tea seeds at the foot of Mount Hiei. This historic area produces deeply flavorful teas thanks to its gentle hills along the Yasu River, long sunlight hours, and pure water.

This special blend combines two cultivars:
Saemidori, an early-budding variety prized for its vibrant, fresh green color and strong umami with minimal astringency, and
Okuyutaka, a slightly later variety known for its rich, sweet aroma and gentle, full-bodied character with high amino acid content.

When the dry leaf is warmed in the kyusu, an appetizing aroma rises: a lift reminiscent of light vinegar, fresh cucumber, and soft mulberry leaf. The overall impression is clean rather than heavy.

TASTE NOTES

Brewed at 60 °C with 120 ml of water for 40 seconds, the first infusion yields a clear yellow liquor that recalls the color of a fine gyokuro. The flavor is astringency-light and refreshing, carrying a gentle fruity character. Sweetness is present throughout, joined by a soft, potato-like roundness and the cool freshness of cucumber touched with a faint salty edge.

The second infusion is best kept shorter. At 65 °C for only 20 seconds, the liquor turns a clearer green. Deep umami is less pronounced here; instead, a pleasant tartness and light and pleasant bitterness appear, giving the tea a refreshing finish

BREWING RECOMMENDATIONS

Leaf: appropriate for your vessel (around 6 g per 120 ml as a starting point)
1st infusion: 60 °C, 40 seconds, 120ml
2nd infusion: 65 °C, about 20 seconds, 120ml

Origin: Tongu, Tsuchiyama-Cho, Koka-shi, Shiga Prefecture
Altitude: 300 meters
Cultivation method: shaded 20 days
Temperature for roasting: 80℃

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