Kabusecha

This Kabusecha is made from the first flush leaves of five Japanese tea cultivars—Yabukita, Okumidori, Saemidori, Okuyutaka, and Tsuyuhikari—grown in the Yame region of Fukuoka Prefecture. The tea bushes were shaded for 14 to 16 days to enhance their flavor. Unlike most Kabusecha, this is a Fukamushi (deep-steamed) Kabusecha, resulting in a full, rich umami flavor with a toasty undertone.