Hana Kabuse 50 g

Tasting

On the nose, this tea is fresh and vegetal, with marine notes, a velvety roundness, and a subtle sweetness. On the palate, the umami is dense and deep, very smooth, with little astringency. The liquor has a deep green color with blue highlights, characteristic of a high-quality shaded tea.

Origin and certification

This kabuse sencha comes from a 150-year-old family farm in Uji, certified by JAS (Japanese Organic Agriculture). Grown without pesticides or chemical fertilizers, using only organic matter, it expresses the full richness of its terroir. The cultivar used is Gokō, renowned for its delicate flavor. Shade-grown vines develop a rich umami, which is fully expressed at a moderate temperature (50-60°C).

Production method

The tea plants are directly shaded for 20 days before harvesting to concentrate the flavors and develop the umami. Only the first-harvest leaves (ichibancha) are selected.

Preparation

Hot infusion: 5g of tea per 80ml of water at 50-60°C. Infuse for 60 to 90 seconds. Result: rich in umami, low astringency.

Cold infusion: 5 to 7 g of tea per 500 ml of cold water. Let it steep for 1 to 8 hours.

Suggestion d'accord

The briny, umami, and buttery notes of this Kabuse Sencha pair well with grilled fish cooked in butter or oysters, whose marine freshness complements that of the tea. It can also be enjoyed with a Parmesan risotto, whose umami and creaminess echo the richness of the shade-aged sencha.