Kabuse-Cha Tea is a very high grade of Japanese tea made from tips of leaves from tea bushes that have been sheltered from direct sun by bamboo screens, but not covered as long as the leaves for Gyokuro Tea are.
The leaves are harvested after 14 days of growth, from the time when the leaves are about to open from the buds. Growing in the shade makes the taste sweet, because it inhibits photosynthesis, causing less chlorophyll to develop.
The tea is a pale green colour and has a bit of a seaweed taste.
Because it is rare and expensive, a real luxury tea, it is saved for special occasions and visitors and served in very small cups.
Cooking Tips
Warm the pot and the cups. Put 2g of tea in pot for each person.
Use water that is 170 F / 75 C, allow 15 ml (1 tablespoon) of water per person.
Let steep 2 minutes, serve.
For the second round, leave leaves in pot, use water at same temperature, but let steep for 30 seconds.
Language Notes
” Kabuse” means “dew of the mountain.”