Donbukashi

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Donbukashi - intensely steamed sencha for connoisseurs

Donbukashi is more than just a technical process - it is a rare art of refinement that is deeply rooted in tea culture. For those who not only want to enjoy, but also understand. Exactly the right choice for anyone who likes to delve into every last leaf.

"Donbukashi" refers to the extreme form of steaming - a method in which the fresh tea leaves are steamed for a whole 180 seconds. For comparison: lightly steamed teas (asamushi) are only steamed for 10 to 20 seconds, while normal deep-steamed varieties (fukamushi) are steamed for around 100 to 120 seconds. This long steaming time causes the cell structure of the leaves to break down considerably - a prerequisite for this: particularly resistant leaves.

These come from the Matsuno region, where they thrive on mineral-rich soils along the Abe River in high-altitude tea gardens. The microclimate there not only ensures vital plants, but also a uniquely fine aroma profile.

 

The tea retains its deep green color due to the intensive steaming process and develops a slightly cloudy cup after infusion - a typical characteristic of Donbukashi teas. On a sensory level, you can expect a complex, mild taste with soft umami notes and a surprisingly clear, almost creamy aftertaste. A tea that invites you to explore - multi-layered, authentic, unmistakable.

Recommended preparation

• Quantity: 1-2 teaspoons per 200 ml of water
• Water temperature: 55-75 °C
• Brewing time: 50 seconds for the first infusion, 10 seconds for each of the next 2-3 infusions

Whether you already have a deep understanding of Japanese tea or are still at the beginning of your journey - this tea teaches you to listen. Leaf by leaf

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Contents: 100 g

Responsible food business operator:
H. R. Diez GmbH, Marburger Str. 15, 10789 Berlin