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Kabuse-cha from Hoshino, Yame, Yamakai cultivar

Type of tea : Kabuse-cha
Origin : Hoshino Village, Yame Town, Fukuoka Prefecture
Cultivar : Yamakai
Harvest : May 2017, handpicked
Kabuse-cha from Hoshino, Yame, Yamakai cultivar

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Mr. Takaki, from Hoshino in Yame, produces traditional gyokuros, but also very high quality kabuse-chas. While they are shaded for only around 10 days, they are nonetheless from unpruned “shizen-shitate” plantings shielded from the sun under arbour structures and, in consequence, the sole annual harvest is by hand.
This one is made from the Yamakai cultivar, which is known for its very special fragrances when it is not shaded, but which has also long been used for shaded teas.
At first we perceive a light, yet sweet and velvety fragrance, with delicate notes of juicy, green fruit, which very subtly reminds us that the cultivar is Yamakai.
In the mouth, umami comes first. This kabuse-cha is very mellow and velvety, and very fluid also. It has vegetal, sweet notes, as well as a touch of citrus. The special aromas of Yamakai, which are both fruity and green, appear more clearly, but remain under control in the subsequent infusions. The sweet citrus notes also.
There is very little astringency in this tea, which always retains a balance between umami and vegetal freshness.
This kabuse-cha does not over-emphasize the special aromas of shaded teas, but is subtle, delicate and balanced.

Brewing suggestion
  • Quantity of leaves: 45g /1.3-1.5 tsp
  • Quantity of water : 60ml / 1/5 cup
  • Water temperature : 60°C / 140°F
  • Brewing time : 80s

cat-yame cat-Yamakai

Kabuse-cha from Hoshino, Yame, Yamakai cultivar

USD $23.33  / 50g

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