(Yame, Japan) This reserve grade Kabusecha, a tea whose leaves were shaded for 10 days before being picked to make them more flavorful, is only produced using traditional methods in limited quantities. It comes from the first harvest of spring and is made from the very rare and prized Yamano Ibuki cultivar, found only in the Yame region.
Its rich, yellow-green liquor offers notes of umami and creamy vanilla on the palate, evolving into notes of sweet potato, durian, and cooked beans, then finishing with a sweet touch - a grand cru!
Preparation: 5g=250ml / 70C° /40sec / 3infusions
