三重県·特産品
Suzuka Kabusecha
When poured into a teacup, it reveals a lustrous deep green. With a single sip, a rich umami reminiscent of Gyokuro blends seamlessly with a refreshing brightness similar to Sencha, spreading across the palate. There is almost no perceptible astringency. Kabusecha is tea grown by covering the new buds with black cloth one to two weeks before harvesting. By shading the leaves from sunlight, the bitterness is mellowed and the umami is significantly enhanced. This unique cultivation method also produces an elegant, sweet aroma known as 'Kabuse-ka' (Kabuse fragrance). The foothills of the Suzuka Mountains boast the highest production volume of Kabusecha in the country. The temperature difference between day and night nurtures these mellow leaves. For a moment of respite on a busy day. Please enjoy this special cup.
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