Sweetness (Umami): ★★★ Astringency: ★★ Color: ★★★
Color of tea water Left: 1st brew Right: 2nd brew
Okuyutaka single-origin tea leaves from Wazuka, Kyoto Prefecture.
It is said to be a rare breed with a short suitable harvesting period, which is about 6 days later than Yabukita, which is widely available in the market.
YUGEN's Okuyutaka is characterized by its refined and elegant aroma, as well as its robust umami and rich, mellow taste.
The first infusion, despite being a high-grade sencha, has a somewhat a warm and rich taste that brings back memories.
Even in the second infusion, the goodness of the richness remains, and you can feel the freshness contrary to the deep green color, and a warm and rich taste that brings back memories are more lively.
In addition, by increasing the temperature of the water after the third infusion, you can enjoy the familiar freshness and a mild bitterness that blends well with everyday life.
For 800 years, Wazuka-cho, Kyoto is an area that has maintained traditions, cultivated tea plantations, and consistently produced high-quality tea. The temperature difference between day and night is large and fog tends to occur, which helps block direct sunlight on the tea leaves, making it suitable for growing high-quality, sweet tea leaves.
・Characteristics of Kabusecha
It is a kind of Japanese tea located between sencha and gyokuro. The cultivation method is the same as gyokuro, with a cover to block direct sunlight.
Gyokuro is covered for about 20 days, while kabusecha is covered for about a week. (YUGEN's Covered tea is 14 days to 20 days. We carefully select tea leaves carefully grown by hand by tea farmers. )
As a result, it has the sweetness and umami of gyokuro, but it also has the flavor of sencha.
There are also differences in the ingredients that are extracted depending on the temperature of the hot water. When brewed at a lukewarm temperature, the sweetness and umami of gyokuro are strong, and when brewed at a hot temperature, you can enjoy the refreshing astringency of sencha.
Therefore, it is recommended to raise the temperature to about 60 to 70 degrees for the first brew, and raise the temperature by about 10 degrees for the second and subsequent brews to enjoy the difference in taste.
Benefits of Kabusecha Kabusecha not only contains the catechins found in tea, but it also contains an abundance of theanine, a type of amino acid that has anti-oxidant properties and is excellent for relaxation, as well as vitamin C.
We recommend storing Japanese green tea in a cool, dark place. Avoid places with high humidity, strong light, and strong odors.