Kamo Kabuse Yabukita 2025 - 50g

Kabuse comes from the Kamo area of Kyoto, from a small family farm where the craft has been passed down for generations.
The harvest took place in May 2025 from the Yabukita cultivar at an altitude of around 100 meters.

It was shaded for 15 days to enhance the umami flavor, and the tea is only lightly roasted at 105°C. Roasting suppresses the typical grassiness of the Yabukita cultivar and rounds out the flavor.

The result is a very high-quality kabusecha with a smooth texture, light nutty tones, and a vegetal body.
If you use a higher temperature of 70°C and a shorter steeping time of around 40 seconds, you will bring out the flavor of the Yabukita cultivar and a fresher infusion. The standard method will result in a more delicate, smooth tea.

Vacuum-packed, stored in the refrigerator.
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Brewing 100 ml:
First infusion - 60°C, 5 g, 60 seconds.
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!