Japan Kabusecha

Tea type
Green Tea
Ingredients
Not available
Flavors
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Caffeine
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Edit tea info Last updated by Jim Marks
Average preparation
165 °F / 73 °C 1 min, 30 sec 6 g 16 oz / 473 ml

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From TeaGschwendner

A stunning, emerald First Flush green tea harvested in early June. For centuries, Japanese tea growers have practiced “shading” – using nets or trellises to control the amount of sunlight the plants receive. Kabuse-cha is partially shaded under translucent nets for two weeks prior to harvest enhancing the sweetness and smoothness of the finished product. The result is somewhere between Sencha and Gyokuro: bright, grassy notes capped by a rich, unexpected creaminess.

One heaping teaspoon per 8oz cup of filtered water, boiled and cooled for approximately 10 minutes to 70°C/158°F. Allow to brew 1.5 min.

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11 Tasting Notes

90
323 tasting notes

I have a new teapot. If you find your way to my facebook, there’s a picture. We went to the Houston Japanese American Festival in Hermann Park where I met a well preserved octogenarian who makes pottery. Included in her collection of wares was a delightfully quaint half liter tea pot, glazed a white satin finish with a new leaf green wash. It has actual wabi sabi, as opposed to carefully calculated flaws you find in some mass produced work. The handle is high, and fully integrated. Most important of all, it has a wide, open top with a snug lid. No more rummaging about to fish wet tea leaves out of narrow pot tops. No more balancing plates on top of Pyrex™ measuring cups.

This green tea is perfect for today. I got to watch most of a matcha-do ceremony demonstration in the tea house in the Japanese garden in Hermann Park during the festival. It made me crave shaded green. The weather is off again on again sun and rain, but warm when the sun is out. The live oaks have put out all their new growth and are a shockingly bright shade of green, kind of like what’s in my cup. We had brunch in an absurdly upscale bistro garden where I ate some of the best poached eggs over spinach and potatoes I have ever had in my life.

We just wish the rain would blow over so we could go out and test drive Liz’s new bicycle.

Preparation
165 °F / 73 °C 1 min, 45 sec
SoccerMom

Sounds like you guys are starting to enjoy Houston? :)

I ♥ NewYorkCiTEA

I don’t have Facebook or I’d look but I love pottery and your new pot sounds lovely.

~lauren.

Nope – goes straight to a facebook login page! Would you consider posting photos to the flickr steepster group?

Jim Marks

Apparently “everybody” as a security setting means “everybody with a facebook account”. That’s weird.

Does this work?

http://www.flickr.com/photos/jhimm/4518634763/

~lauren.

Oh, that’s darling! Oh – yes, it does work, thanks for taking the trouble to post to flickr for people like me who don’t have a facebook account! Though I have to tell you, The Pyrex Method still works for cooling down green tea water!

Kristin

Oh that is cute. I couldn’t see it either since you aren’t my friend on facebook (?).

Jim Marks

@Lauren ~ yes, i still use the pyrex to get the water down to temp before steeping.

@Kristin ~ you should be able to see because all my FB stuff is set to “everyone”. Does the above link not work for you, either?

Kristin

I get a “Content not found” page.

Kristin

That works.

Jim Marks

Apparently mobile uploads don’t respect universal privacy settings but default to something tighter.

I ♥ NewYorkCiTEA

It does! It’s lovely. That’s just the kind of pottery I like. With the dripped/dipped glazes with different colors, shades, and shapes for each piece. Thank you for taking the time to put it on Flicker so I/we could see it.

Jim Marks

I just need to get one of those plastic spout attachments to prevent dribbling.

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74
3 tasting notes

Quite a delicious tea! I could easily brew a pot and drink on it for hours at a time!

Preparation
160 °F / 71 °C 2 min, 0 sec

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81
59 tasting notes

Vegetal and briney, very similar to TeaG’s normal Sencha. Maybe a tad nicer, but the similarities are remarkable.

Preparation
180 °F / 82 °C 1 min, 0 sec

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87
17 tasting notes

Color: Yellowish bright green (Chartreuse, leaning more towards yellow). Aroma: Very light, grassy with light vegetal qualities. Taste: Flavors which cary over from the aroma, sweet grass and vegetation with a background of honeydew melon . A rich creamy mouthfeel, finishing with a very long lasting (over 15 minutes) sweetness and wonderful medium+ / high- astringency that is almost mildly numbing. A brief 2nd steep offered a very light taste and a loss of some of the astringency that was enjoyable, but not nearly as focused as the first steep. Mental/Physical Effects: Very clearing and focused, with a very warming pulsing and relaxing alertness with clear Cha Zui after 12oz+. In a word, this tea makes you ‘high’ in an almost drug-like way. This effect is muted highly in 2nd steep. Notes: Following the 3g / 8oz / 2:00 method created a very mild cup… almost watery. This is because of the “shaded” style and it is supposed to be this light, or if possible the tea is a little older and has lost some of its punch. The color was also leaning more towards yellow than green and this may also be due to age. To correct this, I allowed the tea to steep a little longer and this seemed to bring out more aroma and taste… however, it pushed the astringency levels higher, so I only used my first and second 4oz cup as a measure for my tasting notes.

Preparation
175 °F / 79 °C 2 min, 0 sec 6 g 16 OZ / 473 ML

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89
1 tasting notes

This tea is a bit less astringent as their Sencha. Quite nice, although I expected a bit more.
The color is light green with a hint of yellow, flavor is nice but not as complex as a Gyokuro or a good Sencha. I’ll try later with different temperatures.

Preparation
155 °F / 68 °C 0 min, 45 sec

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