Kagoshima Okumidori Kabusecha 2025 - 50g

Kagoshima Okumidori Kabusecha 2025

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Another tea from Sueyoshi Tea Atelier in Kagoshima Prefecture. This time, Kabusecha from the popular Okumidori cultivar.

The tea farm is located in a volcanic mountain range with great biodiversity. Mataki Tatefumi, the company's director, selects the highest quality leaves.

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. A clean, balanced taste full of umami, combining fresh grass and nuts, a beautifully drinkable Kabuse.

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

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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!