This is an interesting tea. Maybe I haven’t found the temperature/leaf ratio hot spot yet, but the major taste I get is like raw tea leaves.
“In Kyoto Prefecture, famous for its Uji tea, there are in the Sôraku District many renowned tea-growing areas, such as Wazuka and Minami Yamashiro, which is where this kabuse-cha comes from. Like gyokuro, kabuse-cha is a shaded tea. This gives it a bouquet typical of tea leaves and a great deal of “umami” mellowness. This tea’s lovely, shiny, deep green leaves have the special fragrance of shaded teas, but no inappropriate exuberance, only sophistication. A first, slow infusion, at a low temperature, produces a very rounded tea, rich in umami, with great length in the mouth. The following infusions gain in lightness, delicacy. They have no astringency at all, but evoke, in an exquisite manner, fruits such as pears in the aftertaste. A delicate kabuse-cha from Uji that delivers an interesting range of flavours over a series of infusions. – See more at: http://www.thes-du-japon.com/index.php?main_page=product_info&products_id=194#sthash.dQG3V96N.dpuf"
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