Kabusecha Green Tea
Kabuse-Cha Tea, a high grade Japanese tea, is made from tips of leaves from tea bushes sheltered from direct sun by bamboo screens. Kabuse cha leaves are not covered as long as the leaves for Gyokuro Tea.
Kabuse-Cha leaves are harvested when the leaves have had 14 days from the time the leaves open into buds. Growing in the shade makes these leaves taste sweet, because the shade reduces photosynthesis, which causes less chlorophyll to develop.
The effect of the shade on the leaves gives them a pale green colour and slight seaweed taste.
Kabuse" means "dew of the mountain.
Cooking Tips
- Warm the pot and the cups.
- Put 2g of tea in pot for each person.
- Use water that is 170 F / 75 C, allow 15 ml (1 tablespoon) of water per person.
- Let steep 2 minutes, serve. For the second round, leave leaves in pot, use water at same temperature, but let steep for 30 seconds.
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