A kabusecha from one of the best Japanese tea producing regions, the Chiran district of Kagoshima Prefecture. In 2017, tea coming from the Southern neighbouring areas of Kagoshima Prefecture; Chiran, Ei, and Kawanabe valleys was unified and branded as "Chiran-cha". In general, chiran cha has received numerous recognitions from the Ministry of Agriculture, Forestry and Fisheries Prize at the National Tea Fair.
Shaded for about 2 weeks, this Kabusecha (coming from Saemidori and Yutaka Midori cultivars) has a balanced, savory flavor when steeped at low temperatures and a full body astringency at higher temperatures. While not as powdery as a fukamushi or deep-steamed tea, this tea leaf has been steamed for a slightly longer time than many senchas or kabusechas. The larger amount of smaller leaf bits create a greener liquid, and faster steeping. Depending on your water and strength preference, you may even want to reduce the steeping time.
- Name: Kabuse Chiran
- Ingredients: Japanese green tea
- Cultivar: Saemidori, Yutaka Midori
- Harvest: April
- Region: Chiran, Kagoshima
- Cultivation notes: Shaded for about 2 weeks.
- Vendor: Yamane-en Tea Shop
- Location: 3-34-1 Sugamo, Toshima-ku, Tokyo, Japan
- Established: About 60 years ago.
Yamane-en is a family-operated tea shop based near Sugamo Station on the Yamanote Loop Line in Tokyo and run by tea master Michio Shiobara. With 40 years of experience in the Japanese tea industry behind him, Shiobara-san offers unique teas sourced from small villages throughout Japan as well as a number of tisanes popular in Japan for their health benefits. Shiobara-san is partnering with Yunomi.us to teach the world the finer points of Japanese tea.
- First steeping: Tea: 5g. Time: 1 min. Water: 60C/140F, 240 ml.
- Second steeping: Time: 20 sec. Water: 80C/176F, 240 ml.
- Third steeping: Time: 40 sec. Water: 80C/176F, 240 ml.
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