Are you looking for a tea that combines fine craftsmanship, in-depth knowledge of Japanese tea culture and a touch of botanical poetry? Then this special kabusecha from the Watanabe family is worth a look - preferably a sip right away.
The Asanoyu Tokujou Kabusecha comes from organic cultivation on Yakushima, a lush green island in the south of Japan. As soon as you open the packet, an intense fragrance unfolds, reminiscent of fresh grass after rain, soft flowers and light falling through treetops.
The tea bush variety used, Asatsuyu - "morning dew" in Japanese - is one of the most expressive of its kind. The plants are gently shaded (kabuse = "covered") before harvesting to soften the bitter substances and intensify their natural sweetness. The result: a lightly shimmering, jade-green infusion with a milky softness on the tongue, accompanied by a subtle umami note and floral accents
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The label "Tokujou" (特上) reveals to connoisseurs: this is the highest quality leaf material from the regular first spring harvest - not pre-harvested as with shincha, but perfected in timing and processed by master craftsmen. Each infusion is a small ritual of deceleration - and silent proof that less is sometimes more.
Recommended preparation:
1-2 teaspoons to 200 ml water
Water temperature: 55-75 °C
Infusion time: 50 seconds for the first infusion, 10 seconds for subsequent infusions (can be infused up to 4 times)
The tea comes in a vacuum-sealed 100 g pack, securely packaged in a lovingly designed envelope with photos and background information straight from the Watanabes' garden. A tea for people who prefer to listen rather than persuade - and want to taste more closely rather than just drink it.
Organically certified: DE-ÖKO-039
Responsible food company: Marimo GmbH, Münchener Str. 45, 60329 Frankfurt am Main
