| brand | Kita Seicha |
|---|---|
| Packing Size | 22.7 x 11.1 x 1.7 cm; 100 g |
| Product Type | loose-leaf |
| Caffeine type | Medium Caffeine |
| Types of containers | bag |
| maker | Kita Seicha |
| Weight of the product | 100 g |
Description of the product
Kabusecha is grown by covering the sprouts with a nylon material cold cloth (85% light shielding rate) for about two weeks before harvesting. By blocking sunlight, the chlorophyll in the leaves increases, resulting in a bright green strong tea. The taste also increases the umami theanine, suppresses bitterness and astringency, and makes it slightly sweet. If you brew it slowly in hot water of about 60 degrees Celsius for about 2 minutes, you can taste the unique flavor of Kabusecha. Types of tea··· Green Tea State··· Tea leaves Ise is the third largest tea producing area in Japan. Although it is not very well known, it is also a tea production area that has the name of Shizuoka tea, Sayama tea, and Uji tea. Mie Prefecture is home to the Miyagawa River and Ise Jingu Shrine, which boasts the clearest stream in Japan. The characteristic of Isecha is a manufacturing method called "Kabusecha", which is a cultivation method that contains more amino acids than ordinary tea. It is a method of covering the tea tree in a way that blocks sunlight. In addition to drinking tea, Kita Seicha makes a variety of teas, such as powdered tea to be added to sweets and genmaicha with matcha.
Raw materials and ingredients
tea
