The word tobikkiri in Japanese means "extraordinary" or "a cut above the rest". The Shimizu family named these leaves Tobikkiri because they are truly a cut above the rest of their teas having been refined from competition grade leaves.
To achieve this excellence, the 2017 harvest was shaded with a double layer for 18 days, dramatically reducing the sunlight that reaches the plant to increase the chlorophyll content and reduce the bitterness in the leaf. We suggest using a warm water steeping method (below) to enjoy the umami and sweet flavors first.
Name: Kabusecha Shaded Green Tea, Tobikkiri
Cultivation & Processing Notes
Shaded for about 18 days, overhead double covering
Steaming: Regular steaming
Tea field used for producing competition teas
Region: Suizawa Village, Yokkaichi City, Mie Prefecture
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)