Kabuse tea is a dark tea: several days before harvesting, the tea plants are covered over. Thus deprived of light, theanine build-up occurs in the leaves, resulting in highly soft teas.
A Kabuse tea characterised by a dense texture, against which vivacious vegetal and iodised notes develop, with a powerful umami taste.
In order for this tea to develop its full aromatic complexity, it should be infused multiple times with a Kyusu or a Shiboridashi. Another option is to prepare it as an iced tea by replacing the water with ice cubes: the infusion has finished when the ice cubes have completely melted, and you are left with a concentrated and intense liqueur, as rare as dew drops.
This tea is grown organically and certified by Ecocert, an accredited independent certification body.
- Kagoshima, Japan
- Tea colour:
- green tea
Appearance: fine needles
Colour: dark green, glossy
Fragrances: fresh vegetal, buttery, vanilla
Fragrances: vegetal, butter, nuts
Colour: pale green
Fragrances: fresh herbs, iodised, fresh hazelnut, buttery
Suggestion of preparation
With the tasting set: 2'30 minutes in water heated to 60°C.
With the Kyusu / Shiboridashi by successive 1 minute infusions.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.