tea leaves
Kabusecha is grown by covering the new shoots with nylon cheesecloth (85% light blocking rate) for about two weeks before harvesting. By blocking sunlight, the chlorophyll in the leaves increases, resulting in a rich, bright green tea. The taste also increases the umami theanine, suppresses bitterness and astringency, and gives you a slightly sweet taste. If you steep the tea slowly in hot water of about 60 degrees for about 2 minutes, you can enjoy the unique flavor of Kabusecha. Types of tea: Green tea Condition: Tea leaves Ise is the third largest tea producing area in Japan. Although it is not very well known, it is also a tea producing area with names such as Shizuoka tea, Sayama tea, and Uji tea. Mie Prefecture is home to Miyagawa River, which boasts the clearest river in Japan, and Ise Grand Shrine. Ise tea is characterized by a manufacturing method called ``covered tea,'' which is a cultivation method that allows it to contain more umami-tasting amino acids than regular tea. This is a method of covering tea plants to block sunlight. In addition to drinking tea, Kita Seicha produces a variety of other teas, including powdered tea for use in sweets and brown rice tea with matcha.
