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Okabe Deep Green Kabuse Sencha
"Super good flavor, no bitterness regardless of steeping time " - Joseph K.
Okabe Deep Green Kabuse Sencha
Kombu, rich umami, tangy-sweetness and mountain spring minerals
About this tea
Meticulous soil management and more than two weeks of shading the tea garden before harvesting results in our favorite kabusecha (shaded-grown sencha) from the Okabe region of Shizuoka. Okabe is one of the famous areas for gyokuro and produces top notch sencha with deep flavor from rich soils. This tea is deep and smooth with low tannin and blue-green jade leaves. Amazing kabusecha like this one has an unmistakable, sought-after sweet and stimulating profile that is called out by tea tasters as “kabuse kaori” (wrap-shading garden aroma). The opaque and juicy green infusion and its supple leaves give off a pleasant “brothy” fragrance that is followed up by a concentration of umami-sweetness. This tea buzzes and vibrates the senses. Okabe Deep Green Kabuse Sencha makes amazing cold brew tea by adding 11 grams to a liter of cold water, steeped in the fridge overnight.
Origin
Okabe, Shizuoka Prefecture, Japan
Cultivar
Okumidori
Harvest
May 12, 2024
Elevation
80 meters
Ingredients
Green tea
Ingredients
Green tea
Origin
Okabe, Shizuoka Prefecture, Japan
Cultivar
Okumidori
Harvest
May 12, 2024
Elevation
80 meters
Preparation
- Imperial
- Metric
Traditional Tea Preparation
Add 5g to a small (150ml/5oz) kyusu teapot.
Use water cooled to 170°F.
Infuse for 45 seconds and decant.
Repeat for another 1-2 infusions for 15 seconds.
Teaware
Everything You Need to Brew the Perfect Cup
Everything You Need to
Brew the Perfect Cup
Origin
Okabe
Shizuoka Prefecture, Japan
Okabe is located at the crossroads of the Hon Yama and Kawane tea growing regions situated along the riverbanks of the Asahina River in Shizuoka Prefecture. This area’s tea is primarily shade-grown kabuse and gyokuro produced by a rare number of highly skilled tea farmers practicing old school cultivation and processing methods.