“2016 Harvest, which Stone Leaf says “stands out as truly exceptional.” I have to say, I cannot disagree. This is very good. Steeped my usual way. Did about 7 grams in 100ml gaiwan with 70C water...” Read full tasting note
かぶせ茶
Literally translated as “Covered Tea”, these plants are carefully shaded from the sun for 7-10 days before harvesting. The result is a succulent sweetness and savory umami finish. This tea’s character is notably between our Uji Sencha and Gyokuro Izumi. If you enjoy either, this is a great one to try.
Our high grade Kabusecha is grown in Uji, Japan and covered with the traditional method of straw. This yields a more complex cup than the more modern (and common today) method of plastic coverings. It’s more work to use the traditional method, but we think it’s worth it.
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