Kabusecha is a prestigious Japanese green tea. It combines the green flavour of Sencha and the sweetness of Gyokuro. This shade-grown tea is deprived from any sunlight just 7 to 8 days before the first harvest of spring.
Pantenger Organic Kabusecha is organically harvested in Kagoshima. It is a blend of Saemidori, Okumidori, Yabukita, Asanoka, Yukatamidori and Asatsuyu cultivars. The result is a vegetable flavour, mild and smooth with a sweet and umami taste.
Through exposure to sunlight, theanine is converted to catechins. Shading the tea bushes before plucking helps to retain a large amount of theanine. Theanine is a sweet component and it has a calming and relaxing effect. In contrast, catechins are a bitter component.
Using the right water temperature (150ºF to 160ºF) will extract the tea leaves’ sweet soluble components such as theanine. Using a higher temperature will bring a high amount of the bitter and astringent components, such as caffeine and catechins, to your cup.
Green teas realize their soluble components quickly. Infuse for 1 to 2 minutes only. Adjust according to taste.
The right amount of tea is 2 grams / 5 Fl. Oz. of water. Add more leaves for a more intense tea.
INGREDIENTS: JAPANESE GREEN TEA.