Spring Kabusecha

This shaded Japanese green tea presents a pure and gentle character, delivering a profound umami sensation alongside a soft, lingering sweetness. Its mature profile, achieved through the Kuradashi pro. It leans umami, sweet and mellow.

Water around 70–80 °C (158–176 °F). In a mug, steep 2–3 min. For gongfu, use 3–5 g per 100 ml, 15–30 s steeps. You'll get to see how the flavor changes across multiple rounds. The biggest mistake with green tea is using boiling water. Keep it well below that and you won't get bitterness.

Grown in Shimane, Japan from the Yabukita cultivar. This batch is from the Spring harvest.

Starts at $10.61 from Yuko Ono, or about $0.27/g. A 12g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $1.62 per session. Explore more green teas on Teadar.