Cultivated variety: Yabukita
Shading period: 14 days
By shading the young tea shoots for 14 days, we can label the harvest leaves as “kabuse-cha”.
The use of organic fertiliser coupled with the shading period encourages the leaves to retain amino acid levels to create a taste known as "umami". Furthermore, the lack of sunlight encourages the young shoots to produce more chlorophyll, which turns the leaves into a dark shiny green.
- 40 g / 1.41 oz. Approximately 10 servings; please note that each serving can be brewed up to three times using water of different temperature levels.
- Seicha processing: To further emphasise the charm of our tea, d:matcha works closely with wholesalers during the processing phase. After the tea leaves are harvested, rolled, and dried, excess stem or powder are also carefully extracted. These tea leaves are gently reheated, but not to the point of roasting, to further highlight the aroma and taste of the tea.