Category: Green Tea
Origin: JAPAN, Mie Prefecture, Yokkaichi Town, Suizawa area.
Cultivar: Sae Midori
Quantity: 30g per pack
Harvest: Spring (May)
 
Location:
The prefecture of Mie is the third tea producing region in Japan, after Shizuoka and Kagoshima. Teas produced in this region are typically Sencha, Deep Steamed Sencha and Kabusecha (shaded tea). For a long time, teas produced in the Mie Prefecture (commonly called Ise Tea because of the Ise Peninsula) were poorly known and unbranded.
The main reason for this lack of visibility was that it was used as an excellent blending material for teas in Shizuoka, Kyoto and Yame which were the most famous.
We are proud to promote Single Estate Mie prefecture teas, which deserve more recognition.
 
Teas from Mie are of excellent quality, especially in the Suizawa area, due to clean water coming from the Suzuka mountain. The soil being coarse, rainwater does not stagnate.
 
Description:
We have selected a Kabusecha from the Suizawa area. It is the best of both worlds, as it stands between a Sencha and a Gyokuro. This particular Kabusecha is shaded on an average for two weeks. 85% of the light is cut through the nets that are used for this effect.
 
This new version is made of Sae Midori, replacing our previous product which was a blend of Yabukita and Meiryoku. 
 
Preparation:
4g (0.14oz) of leaves per serving
80ml of water at 70°C (158°F) per serving
First brew: 60 seconds
Subsequent brews: 10-15 seconds
 
Cold brew: 10g of leaves for 1L of cold water. Brew for 12-15 hours in the fridge at 5°C. Filter the liquor in another bottle and keep it in the fridge. You may re-brew the spent leaves a second time as you like.