Marushige Shimizu Tea Farm: Kabusecha Shaded Green Tea, Tobikkiri

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Marushige Shimizu Tea Farm

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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
  • Cultivar: Yabukita
  • Cultivation & Processing Notes
    • Shaded for about 18 days, overhead double covering
    • Steaming: Regular steaming
    • Tea field used for producing competition teas
  • Harvest: May
  • Region: Suizawa Village, Yokkaichi City, Mie Prefecture


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

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.

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