Hoshino Kabuse Aracha Okumidori
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Okumidori Kabuse Aracha from Hoshino
The tea leaves for this shaded tea were picked in the famous village of Hoshino in Yame. Hoshino means translated “star field”. A fitting name as in this remote mountain valley the stars shine especially bright. Shaded teas from mountain valleys such as Yame are a rarity because handling with shading materials on slopes is difficult and due to the lower temperatures, the harvest starts about a month later than in deeper and shallower growing areas. The lower temperatures, however, lead to more intense and complex aromas.
For this tea was Okumidori cultivar used. This cultivar is also related to the Yabukita cultivar and resembles it in appearance and aroma. And from Shizuoka Zairai No. 16, a Shizuoka cultivar, it has inherited his umami. Because of the much stronger Umami in Okumidori is this cultivar also used for shaded teas such as Kabusecha, Gyokuro and Tecncha (Matcha).
Harvest: May 2019
Taste: Flowery and sweet aroma.
Origin: Hoshino, Yame, Prefecture Fukuoka, Japan.
Preparation: In this blog post you will find a description of how to brew Japanese green tea in an optimal way.
Tip: Use rather a higher leaf to water ratio and infuse repetetly for short time. First infusion max. 60s and all futher infusions only 30s as the leaves are already soaked. Use a Kyusu tea pot.
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