A tsuyuhikari cultivar kabusecha (lightly shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. 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.
- 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
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)
Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup).
Increase time to 30-45 seconds or to desired strength.
Consider also cold steeping or ice steeping (see steeping techniques).
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