The word Kabuse means ‘wrapped‘ in Japanese and it is common sight to seeKabuseorwrappedtea bushes throughout Japan. Wrapping the tea bush allows a slower growing leaf with deeper color concentration, less astringency and in turn providing a “umami,” or savory flavor.

The bushes are typically wrapped for 4-5 days just before harvest. The deeper green tea leaves (in the picture) is the outcome of the known color concentration.Kagoshima Prefecture is located at the southwest tip of Kyushu, 3rd largest island of Japan. Kagoshima Prefecture corresponds to the ancient Japanese provinces Osumi and Satsuma.The beautiful shaped leaves of ourfirst flush Kabusecha of Kagoshima Prefecture yields a deep green liquor with a pure and fleshy taste, ending with a round sweet finish.

Steeping Time: 5 – 6 mins
Brewing method: 2g per 200ml of water.
Recommended water temperature: 70 – 75 C