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Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Tsuyuhikari つゆひかり

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€3,10 EUR
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A tsuyuhikari cultivar kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This tsuyuhikari kabusecha has a sweet taste at first, which is followed by a  gentle bitter taste upon drinking.

Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.

Note about the cultivar: The tsuyuhikari cultivar was developed in Shizuoka Prefecture. It is a crossbreed with a mother of “Shizu7132” and a father of “Asatsuyu”. This cultivar is characterised with its rich umami taste, fresh aroma, and is delicately floral. 

Product Info 

  • Name: Kabusecha Shaded Green Tea, Tsuyuhikari
  • Cultivar: Tsuyuhikari
  • Cultivation & Processing Notes
    • Shaded for about 2 weeks, direct covering (see photo)
    • Steaming: Regular Steaming
  • Harvest Season: May
  • Region: Suizawa Village, Yokkaichi City, Mie Prefecture

Steeping Info

1st steeping

Tea: 5 grams or 1 teaspoon. Time: 2 minutes. Water: 50˚C/140˚F, 100 ml.

Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)

2nd steeping

Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup).

3rd steeping

Increase time to 30-45 seconds or to desired strength.

Consider also cold steeping or ice steeping (see Steeping Techniques). 


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Marushige Shimizu Tea Farm

Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Tsuyuhikari つゆひかり

From €3,10 EUR

A tsuyuhikari cultivar kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. This tsuyuhikari kabusecha has a sweet taste at first, which is followed by a  gentle bitter taste upon drinking.

Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is their specialization.

Note about the cultivar: The tsuyuhikari cultivar was developed in Shizuoka Prefecture. It is a crossbreed with a mother of “Shizu7132” and a father of “Asatsuyu”. This cultivar is characterised with its rich umami taste, fresh aroma, and is delicately floral. 

Product Info 

Steeping Info

1st steeping

Tea: 5 grams or 1 teaspoon. Time: 2 minutes. Water: 50˚C/140˚F, 100 ml.

Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)

2nd steeping

Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup).

3rd steeping

Increase time to 30-45 seconds or to desired strength.

Consider also cold steeping or ice steeping (see Steeping Techniques). 


Size

  • 10g / 0.35 oz / May 2023 / Yunomi sample bag
  • 100g / 3.5 oz / May 2023 / Original resealable bag
  • MULTIPACK 400g (100g x 4 bags) / 14 oz / May 2023
  • 1kg Bulk / 2.2 lbs / May 2023 / Bulk bag procured on demand
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