At the end of April the leaves for Tokujou Kabusecha are harvested and gently processed on the Morimoto’s own sites. The leaves stem from the varieties Oku Midori, Yabukita and Minami Sayaka which had been covered with dark nets for about two weeks before the harvest. Through shading, tea plants develop intensive sweetness and strong umami. Tokujou Kabusecha has relatively high caffeine content, due to the use of very fine leaves and leaf buds. This Kabusecha impresses with its intense sweetness.

Pack á 100 gram

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Responsible food business operator:
Marimo GmbH, Muenchener Str. 45, 60329 Frankfurt am Main