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“2016 Harvest, which Stone Leaf says “stands out as truly exceptional.” I have to say, I cannot disagree. This is very good. Steeped my usual way. Did about 7 grams in 100ml gaiwan with 70C water...” Read full tasting note
かぶせ茶
Literally translated as “Covered Tea”, these plants are carefully shaded from the sun for 7-10 days before harvesting. The result is a succulent sweetness and savory umami finish. This tea’s character is notably between our Uji Sencha and Gyokuro Izumi. If you enjoy either, this is a great one to try.
Our high grade Kabusecha is grown in Uji, Japan and covered with the traditional method of straw. This yields a more complex cup than the more modern (and common today) method of plastic coverings. It’s more work to use the traditional method, but we think it’s worth it.
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2016 Harvest, which Stone Leaf says “stands out as truly exceptional.”
I have to say, I cannot disagree. This is very good. Steeped my usual way. Did about 7 grams in 100ml gaiwan with 70C water for just over a minute to start. Comes out a nice, transparent green.
Very nice umami flavor balanced with a pleasant vegetal sourness with sweet, creamy chestnut swirled in. Smooth texture
Second steep, 80C for about 20 seconds. Not as much flavor as I’ve had come out in some other shaded greens on the seconds steep. I can taste the umami, but I can also clearly taste the water. That leads me to conclude that I could either use even more leaf or steep this one a bit harder than my others.
Overall, this is a very good, well-balanced kabusecha that is a bit on the gentler side, making it great for not being in the mood for an umami bomb, or introducing someone to shaded Japanese greens. I can definitely see myself getting more of this!
Flavors: Chestnut, Creamy, Pleasantly Sour, Sweet, Umami, Vegetal
