Kabuse Sencha GOKO | KYOTO WAZUKA

Sweetness (Umami): ★★★★ Astringency: ★ Color: ★★★

Color of tea water Left: 1st brew Right: 2nd brew

Mushroom from Wazuka Town, Kyoto Prefecture

This variety is often enjoyed with gyokuro or matcha, but this time we finished it with kabuse sencha.

The characteristics of single-origin goko are the strong sweetness and umami of tea leaves, which have a strong impact.
The first infusion has almost no astringency or grassy smell, and the rich umami, sweetness and mellow aroma that have the impact of carefully prepared dashi soup will stimulate your five senses.
Even in the second infusion, there is almost no astringency, and while the impact of umami and sweetness remains, you can enjoy the depth of the mellow mouthfeel and the refreshing side of gokou.

"Kyoto Wazuka"
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 contained in tea, but it also contains an abundance of vitamin C, a type of amino acid known as theanine, which has antioxidant properties and is excellent for relaxation.

We recommend storing Japanese green tea in a cool, dark place. Avoid places with high humidity, strong light, and strong odors.