MIE ISE KABUSECHA
Category: Green Tea
Origin: JAPAN, Mie Prefecture, Yokkaichi Town, Suizawa area.
Cultivar: Yabukita and Meiryoku blend
Quantity: 30g per pack
Harvest: Spring (May)
Quite surprisingly, the prefecture of Mie is the third tea producing region in Japan, after Shizuoka and Kagoshima. Teas produced in this region are Sencha, Deep Steamed Sencha and Kabusecha (covered tea). For a long time, the tea from Mie Prefecture (commonly called Ise Tea because of the Ise Peninsula) was 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 who were the most famous.
This comes to an end: we promote Single Estate Mie prefecture teas, which deserve well to stand on their own.
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.
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 covered on an average of 2 to 3 weeks. 85% of the light is cut through the nets that are used for this effect.
This is a blend of Yabukita and Meiryoku. The Meiryoku cultivar offers more amino acids and less catechin than the Yabukita, thus providing an interesting combination.
It results in an extremely well-balanced tea, having rich taste and sweetness, easy to drink.
Recommended for people who want an easy introduction to Japanese green teas.
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