How to Brew Kabuse

Smooth, savory, less astringent than standard sencha, with a vivid green liquor color.

Japan.

Here is how to brew Kabuse for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Kabuse

1. Measure about 2 g of Kabuse into your cup or teapot.
2. Heat fresh, filtered water to 70 C.
3. Pour the water over the Kabuse and steep for 2 minutes.
4. Strain and serve.
5. It re-brews 1-3 times, so you can steep a second cup from the same Kabuse.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• Get more from it: Re-steep the same Kabuse for a lighter second cup.

Tasting Notes

First-Flush Uji Kabusecha, Shaded 10-14 Days.

• Sweetness: Nashi Pear Sweetness.
• Floral: Delicate Vegetal Notes.
• Herbal: Steamed Peas, Spinach.
• Body: Silky And Brothy.
• Mellow: Almost Zero Bitterness.
• Finish: Crisp, Clean Finish.