【2020 Shincha of Kabusecha (New covered tea) by Mr Sakaguchi in Kumamoto】
His glossy dark green shincha has a round and gentle umami together with freshness. The second infusion is richer and has more savory taste and satisfying aftertaste.
Kabusecha is sometimes called kabuse or nettogyokuro (lit; hot water gyokuro) too. It’s a kind of sencha with covered for shorter period than gyokuro, and often described as “tea between gyokuro and sencha”. That means it has both umami of gyokuro and freshness of sencha. When you brew it with lower temperature water, you will get more umami to help you relax. When you want to feel more refreshing, brew it with hotter water (around 80 ℃) for a shorter time to bring out more astringency. Kabuse is versatile :).
I brewed it to get some umami this time. I also found some downy hair floating on the tea .
This is not dust, but it’s called “moji”, which is the sign of high quality tea made from the youngest and the best sprouts . Moji tells it's a good one. Together with edamame J
