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Yame Kabuse - Japanese  Sencha
Yame Kabuse - Japanese  Sencha Yame Kabuse - Japanese  Sencha Yame Kabuse - Japanese  Sencha Yame Kabuse - Japanese  Sencha

Yame Kabuse - Japanese Sencha

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Price: £12.00
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Description
 
Flavour profile: Rich umami (savoury) quality to this balanced of sweet and savoury deep tasting green tea.
 
Strength: 3/5, Astringency: 1/5, Sweetness: 1/5
 
Leaf: Fine and slightly broken leaf with a lustrous deep green colour from the week long shading process. Leaf turns a vibrant pale green upon steeping.
 
Produced: April-May 2017
Origin: Yame, Kyushu, Japan.   Elevation: 600 - 1000ft
Tea Cultivar: Fuji Midori and Oku Midori varietals

Background: High quality sencha tea shade grown for the last 7 days before plucking, a process reserved for high quality Gyokuro and Kabuse (shaded) teas. This shading process brings a sweetness to the taste and a deep green colour to the leaf, which in this case has then undergone a process known as Fukamushi - deep steaming. This balance of shading bringing out sweetness, and deep steaming brings out the natural deep green tea flavour, resulting in a strong flavoursome tea without astringency.

This tea has been grown by a small single estate producer whose family have been growing in the local village for decades. Aki-san currently heads the business having taken over from his father before him some 20 years ago. They own a number of small tea gardens located by the river in the valley and high in the surrounding mountainside. Both locations bring different qualities to the taste and variety of teas grown in each. They specialise in the production of Gyokuro and high quality Kabuse sencha teas, and are members of natiaonl eco-farmer program dedicated to minimising environmental impact.

 
Brewing guide: This tea can be brewed the usual way using 3grams per 200ml, brewed comparatively 'cool' at 55-60C for 1min30s. However we recommend brewing it another way. The local village in fact have their own unique way of brewing high quality green tea, using a vessel different but most similar to a Chinese Gaiwan. They prewarm the teaware, heap in a lot of tea (8-10g) and brew warm (not hot) very quickly for 10-15 seconds or so repeatedly, slurping the tea from the lidded bowl! The result is a thick umami rich and slightly sweet brew that is utterly delicious!

To recreate we recommend brewing 8-10g with 100ml water for 10 seconds before straining as usual into a small cup. Pre-heat all teaware before brewing and use water 50-60C. To do this without thermometer, catch the kettle when bubbles are only just forming and pour into teacups first, then from there into the teapot to brew, before pouring back into the heated teacup to drink. It should be warm but not hot. Second brew again 10secs, before increasing by 5 seconds for further infusions.

 

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