This green Kabusecha tea from the area of Kirishima in Kagoshima Prefecture derived its name from the word kabuse, meaning covered or shaded tea. Cultivation includes a period of 10 to 14 days when covers are placed directly above the tea bushes prior to harvesting. Consequently, the tea is intensely green and combines the characteristics of Gyokuro and Sencha. The dark green, needle-like leaves brew into a green-yellow liquor, the aroma and taste of which are reminiscent of fresh lime and umami rounded off by a hint of cream.
1.5 teaspoon per cup, brew for 2 minutes in a clean water that is about 70°C then pour. Suitable for 3-4 infusions.