About this Product
Origin: Okabe, Shizuoka Prefecture, Japan
Cultivar: Yabukita
Harvest: May 16, 2023
Elevation: 80m
Meticulous soil management and more than two weeks of shading the tea garden before harvesting results in our favorite kabusecha (shaded-grown sencha) from the Okabe region of Shizuoka. Okabe is one of the famous areas for gyokuro and produces top notch sencha with deep flavor from rich soils. This tea is deep and smooth with low tannin and blue-green jade leaves. Amazing kabusecha like this one has an unmistakable, sought-after sweet and stimulating profile that is called out by tea tasters as “kabuse kaori” (wrap-shading garden aroma). The opaque and juicy green infusion and its supple leaves give off a pleasant “brothy” fragrance that is followed up by a concentration of umami-sweetness. This tea buzzes and vibrates the senses. Okabe Deep Green Kabuse Sencha makes amazing cold brew tea by adding 11 grams to a liter of cold water, steeped in the fridge overnight.
Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions for 15 seconds.
Cultivar: Yabukita
Harvest: May 16, 2023
Elevation: 80m
Meticulous soil management and more than two weeks of shading the tea garden before harvesting results in our favorite kabusecha (shaded-grown sencha) from the Okabe region of Shizuoka. Okabe is one of the famous areas for gyokuro and produces top notch sencha with deep flavor from rich soils. This tea is deep and smooth with low tannin and blue-green jade leaves. Amazing kabusecha like this one has an unmistakable, sought-after sweet and stimulating profile that is called out by tea tasters as “kabuse kaori” (wrap-shading garden aroma). The opaque and juicy green infusion and its supple leaves give off a pleasant “brothy” fragrance that is followed up by a concentration of umami-sweetness. This tea buzzes and vibrates the senses. Okabe Deep Green Kabuse Sencha makes amazing cold brew tea by adding 11 grams to a liter of cold water, steeped in the fridge overnight.
Traditional Tea Preparation
Add 5g to a small (150ml/5oz) kyusu teapot. Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions for 15 seconds.
Origin
Okabe, Shizuoka Prefecture, Japan
About this Product
Origin: Okabe, Shizuoka Prefecture, Japan
Cultivar: Yabukita
Harvest: May 16, 2023
Elevation: 80m
Meticulous soil management and more than two weeks of shading the tea garden before harvesting results in our favorite kabusecha (shaded-grown sencha) from the Okabe region of Shizuoka. Okabe is one of the famous areas for gyokuro and produces top notch sencha with deep flavor from rich soils. This tea is deep and smooth with low tannin and blue-green jade leaves. Amazing kabusecha like this one has an unmistakable, sought-after sweet and stimulating profile that is called out by tea tasters as “kabuse kaori” (wrap-shading garden aroma). The opaque and juicy green infusion and its supple leaves give off a pleasant “brothy” fragrance that is followed up by a concentration of umami-sweetness. This tea buzzes and vibrates the senses. Okabe Deep Green Kabuse Sencha makes amazing cold brew tea by adding 11 grams to a liter of cold water, steeped in the fridge overnight.
Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions for 15 seconds.
Cultivar: Yabukita
Harvest: May 16, 2023
Elevation: 80m
Meticulous soil management and more than two weeks of shading the tea garden before harvesting results in our favorite kabusecha (shaded-grown sencha) from the Okabe region of Shizuoka. Okabe is one of the famous areas for gyokuro and produces top notch sencha with deep flavor from rich soils. This tea is deep and smooth with low tannin and blue-green jade leaves. Amazing kabusecha like this one has an unmistakable, sought-after sweet and stimulating profile that is called out by tea tasters as “kabuse kaori” (wrap-shading garden aroma). The opaque and juicy green infusion and its supple leaves give off a pleasant “brothy” fragrance that is followed up by a concentration of umami-sweetness. This tea buzzes and vibrates the senses. Okabe Deep Green Kabuse Sencha makes amazing cold brew tea by adding 11 grams to a liter of cold water, steeped in the fridge overnight.
Traditional Tea Preparation
Add 5g to a small (150ml/5oz) kyusu teapot. Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions for 15 seconds.
Tasting Notes
Kombu, rich umami, tangy-sweetness and mountain spring minerals
Ingredients
Green tea
Reviews
Reviews
Great
I usually drink Nishi sencha, but this was a fun replacement for the month. Super good flavor, no bitterness
...
regardless of steeping time (mark of high quality). Would recommend.
Joe
Beautiful color
I really liked this green tea. This tea did not get bitter & I got 3 infusions. Such a wonderful
...
color and fresh smell. I look forward to trying the cold brew next!!
Lory B