【Kabusecha by Mr Nakakubo at Minamiyamashiro village in Kyoto】
Minamiyamashiro, only village in Kyoto, is a well-known tea producing area. Mr Nakakubo’s family has been producing tea incl. green and black at the village more than100 years. This "kabusecha" is one of them.
Kabusecha is covered green tea. When L-Theanine, a component of Umami (savory flavour), in the leaves is exposed to sunlight, it changes to catechin, a component of astringency. So in order to maintain L-Theanine, the leaves are covered around for 10 days (different from region to region) before being harvested to avoid direct sunlight. In Kyoto, tea covered more than 14 days can be called “kabusecha”.(Tea covered shorter than that is called “sencha”)
Brewing method is up to your mood. When you want something to make you feel relaxed, brew it with a lower temperature hot water. When you are in mood for more refreshing tea, you can brew it with hotter water for shorter brewing time. Very versatile.
His kabusecha made from "saeakari" cultivar has a mild texture and a good umami with a hint of sweetness like grains.
