Kabusecha Tsuyuhikari

€9,00

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Kabusecha Tsuyuhikari is a green tea from Akihito Takaki in Hoshino, Yame, Fukuoka. His kabusecha won the platinum medal at the Nihon-cha Award. The Tsuyuhikari cultivar is rarely found outside Shizuoka. The infusion is fresh in scent, with a hint of blossom, and mild and sweet in flavour.

Please note: orders placed from 3 August onwards will not be dispatched until 21 August due to the summer holidays.

Natural production

Direct trade

Description

Kabusecha Tsuyuhikari is a green tea from Akihito Takaki in Hoshino, Yame, Fukuoka. His kabusecha won the platinum medal and first place in its category at the Nihon-cha Award, a national prize for Japanese tea.

The Tsuyuhikari cultivar was bred in Shizuoka in 1970 and is rarely found outside that prefecture. For kabusecha, the bushes are shaded from sunlight for one to two weeks before the harvest. The scent is fresh, with a hint of blossom. The flavour is mild and sweet.

The name Tsuyuhikari, meaning "dewlight", combines tsuyu (dew) with hikari (light). Tsuyu was carried over from Asatsuyu, the cultivar from which Tsuyuhikari was developed. That cultivar was bred as an alternative to Yabukita, with greater resistance to disease.

Product details

Tea class: Green tea
Producer: Hoshino-cha
Country of origin: Japan
Ingredients: 100% green tea
Tasting profile: Fresh, Floral, Sweet
Caffeine: Yes

Storage

Storing loose leaf tea correctly is important to preserve its freshness and flavour. Keep it away from the four elements that affect quality: air, heat, light, and moisture.

Read more about storing loose leaf tea.

Shipping & returns

Orders are typically dispatched within 2 to 3 working days. Not entirely satisfied? Let us know within 30 days and we will find a solution together. Read our full shipping and returns policy in our terms and conditions.

Kabusecha Tsuyuhikari

€9,00

How to brew this tea

Give the tea leaves enough space to unfurl and release their full flavour. Use a generous teapot or infuser. Kabusecha Tsuyuhikari can be brewed multiple times. Enjoy at least 2 infusions, each with a slightly different character.

Quantity

3g (200ml)

Temperature

70°C

Infusion time

2min

The story behind the tea: Hoshino-cha

In the village of Hoshino, in the Yame district on Kyushu in Japan, Akihito Takaki is the fourth generation to make gyokuro using the most traditional method the country still knows.

His bushes are shaded with sumaki, woven mats of rice straw, rather than synthetic cloth. His dento hon gyokuro has carried a protected geographical indication since 2015, and his kabusecha won the platinum medal at the Nihon-cha Award.