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“Wow. So, for the base green flavor, it’s very similarto my Adagio matcha. It’s very very creamy with the slight bitterness of a dark green vegetable and the sweetness of snow peas. Where it differs...” Read full tasting note
“Frustrating meetings call for tea. I had to wait about 30-45 minutes between the first and second steep on this one. The flavor of the second steep ended up noticeably weaker than it usually would,...” Read full tasting note
This dazzling stem tea hails from the famous Yame region in Kyushu. The shade-grown (kabuse) stems and leaves yield a smooth, almost milky, easy-drinking and highly alkalizing green tea. Most stem teas on the market have been fired quite a bit during the final drying process to produce a particular flavor to mask the ordinary quality of the stems; unlike the elegant and extraordinary stems and leaves of our Shiraore Kabusecha. We are extremely picky when it comes to our stem teas! Holly spent two years searching for a stem tea that did not have that overly fired taste and she finally found it at the Kyushu Tea Auction in Oita. Lucky for all of us, she won the bid!
Shiraore (pronounced she-dah-oh-deh) means stem in Kyushu, while in the other parts of Japan, stem is called Karigane. It’s the same thing! You will be charmed by the way the stems dance on top of the water while the leaves unfurl below.
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Wow.
So, for the base green flavor, it’s very similarto my Adagio matcha. It’s very very creamy with the slight bitterness of a dark green vegetable and the sweetness of snow peas.
Where it differs from the matcha? There’s the fungal flavor of a little mushroom in there, and the texture is oh so buttery.
Best. Kabusecha. Ever.
Thanks for sharing inkay!
Frustrating meetings call for tea. I had to wait about 30-45 minutes between the first and second steep on this one. The flavor of the second steep ended up noticeably weaker than it usually would, so now I know to try to get to the resteep as quickly as possible in the future.
