Kabusecha Yamecha tea 100g
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  • Kabusecha Yamecha tea 100g
  • Kabusecha Yamecha
  • Kabusecha Yamecha
  • Kabusecha Yamecha tea 100g

    An exclusive tea, cultivated in a similar way to the most sophisticated Japanese tea – gyokuro. A tea with a mild, exquisite flavour and a delicate hint of sweetness. It is an economical alternative to gyokuro tea, with a similar flavour and properties.

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    PRICE:
    66.00 zł including VAT

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    Kabusecha is an exclusive tea, cultivated in a similar way to the most exquisite of Japanese teas – gyokuro. The name kabusecha comes from the verb ‘kabuseru’, meaning ‘to cover’, because two weeks before harvesting, the tea bushes are covered with mats to protect the young leaves from direct sunlight. Thanks to the shade, the chlorophyll in the growing leaves is not converted into catechin. Reducing the amount of sunlight on the leaves increases the levels of valuable microelements. Tea grown in this way produces a fresh green infusion with an aroma and flavour with distinct notes of umami and delicate sweetness.

    It is an ‘economical’ alternative to gyokuro tea, with a similar taste and properties.

    Yamecha is a tea from the Hoshino farm in the Yame area (Fukuoka Prefecture) in the northern part of Kyushu Island, famous for its centuries-old tradition of growing the highest quality teas.

    Properties

    Kabusecha tea contains more L-theanine than other types of green tea, which is responsible for proper brain function, positively affects concentration and mental alertness, while reducing stress and tension in the body. Kabusecha tea also contains many valuable microelements, such as potassium, magnesium and folic acid. As a result, it helps prevent many diseases, including lowering blood pressure, alleviating the effects of stress and strengthening the body's immune system.

    Teaware

    The Japanese prepare kabusecha tea in special teaware. These are usually small cups and teapots called houhin or shiboridashi. Since kabusecha is brewed at a relatively low temperature, hohin teapots do not have handles. Kabusecha tea can also be brewed in a classic kyusu teapot. However, it is important to choose the smaller teapot (150-250 ml), as kabusecha is a tea meant to be savoured for its refined taste and aroma. A special vessel for cooling boiling water, called a yuzamashi, is also often used to prepare kabusecha. The water from the teapot is first poured into the yuzamashi and only then, after cooling to the right temperature, into the teapot.

    Weight: 100g

    Best before:  31.01.2027

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