Kagoshima Matsu Jirushi Kabusecha 2025 - 50g

Kagoshima Matsu Jirushi Kabusecha 2025

.

Another tea from Sueyoshi Tea Atelier in Kagoshima Prefecture. This time, it is Kabusecha from the popular Saemidori cultivar with the Matsu Jirushi label, which is a mark of quality. Matsu means pine tree and Jirushi is a mark or seal. 

The tea farm is located in a volcanic mountain range with great biodiversity. Mataki Tatefumi, the company's director, selects the highest quality leaves, which are harvested only once a year.
.
He uses the traditional Chagusaba farming method, which originated in Shizuoka Prefecture. This method involves harvesting grasses such as susuki and sasa bamboo from around the garden and spreading them in furrows between the tea bushes. Chagusaba literally means "tea grass place." This method promotes increased biodiversity in the areas where it is practiced. The grass is layered by hand, which prevents weeds from growing and enriches the microbiology of the soil, improving its quality. Thanks to this, the soil retains water better and is fertilized at the same time. All this leads to good growth of tea plants and, as a result, improves the taste and aroma of the tea. 
.
Excellent Kabusecha. Clean, full-bodied, balanced flavor with beautiful umami and very light astringency. Great value for money.

I recommend it, vacuum-packed in Japan to preserve freshness.

 .
Brewing for 100ml:
First infusion - 65°C, 5g, 60-70s.
Second infusion - same temperature, 25-40 seconds
For subsequent infusions, increase the water temperature and extend the steeping time. 
It should be noted that it is advisable to experiment with teas and discover their beauty!