Kabusecha from Chiran district of Kagoshima Prefecture. Shaded for about 2 weeks, this tea leaf produces a balanced, savory flavor when steeped at low temperatures and a full body astringency at higher temperatures.
While not as powdery as a fukamushi or deep-steamed tea, this tea leaf has been steamed for a slightly longer time than many sencha or kabusecha. The larger amount of smaller leaf bits create a greener liquid, and faster steeping. Depending on your water and strength preference, you may even want to reduce the steeping time.
Yamane-en is a family-operated tea shop based near Sugamo Station on the Yamanote Loop Line in Tokyo and run by tea master Michio Shiobara. With 40 years of experience in the Japanese tea industry behind him, Shiobara-san offers unique teas sourced from small villages throughout Japan as well as a number of tisanes popular in Japan for their health benefits. Shiobara-san is partnering with Yunomi.us to teach the world the finer points of Japanese tea.
First steeping: Tea: 5g. Time: 1 min. Water: 60C/140F, 240 ml.
Second steeping:Time: 20 sec. Water: 80C/176F, 240 ml.
Third steeping:Time: 40 sec. Water: 80C/176F, 240 ml.