Description Crazy complex, this is not your average green tea by any means. Fancy Japanese greens are in a class of their own, kind of like a Matcha except more delicate and floral. “Kabusecha,” translating to “covered tea,” is shaded for approximately 15-20 days, placing it as a distinct mid-point between Sencha and Gyokuro teas. This Kabusecha is a new cultivar called Saemidori, known for its outstanding aroma, low bitterness, and brilliant pale green color. The rich jade colored leaves are delicate and beautifully rolled, possessing an alluring aroma that is both earthy and subtly caramel sweet. Upon first steeping the leaves unfurl and bloom the cup into a pale golden-green hue, both buttery and clean as it meets the tongue. The first steeping will yield a complex brew full of classic umami flavors dancing in step with both sweet and more vegetal barley notes. Progressive steeps will introduce more delicate and mellow tones, each cup a subtly unique medley with the occasional pop of seaside flavors. We experimented with brewing this tea several different ways to find the perfect recipe that captures that complex Japanese green flavor. We found that steeping at 175°F for 45-60 seconds will yield a delicate cup that will graduate into clean flavors almost more reminiscent of Chinese teas. Dropping the water temp to 145°F and brewing for 90-120 seconds will bring forth a more exotic cup that won’t simplify as much through progressive steeps, leaning instead into that classic Japanese green profile. This is a multiple steep tea; generally with a tea like this, it can be steeped 3-4 times and still taste great. The first couple of steeps will be the most exotic. We recommend keeping the first steep to no more than 1 minute and any subsequent steeps to 2 minutes or less or it will get bitter. Steeping Time: 60 seconds – 2 minutes Water Temp: 145-175 °F Finest young shincha tea leaves
