Kabusecha Kizu

Kabusecha Kizu 50g
A shade-grown green tea made in Kyoto by the Systems Horticulture program at Kyoto Prefectural Kizu High School — a school with over 100 years of history. Each year, proceeds from this tea support student research and hands-on learning, helping keep Japanese tea culture alive for the next generation.

This tea is made as kabusecha, a style that is carefully grown under shade and takes more work than standard sencha. The result is a cup with gentle sweetness and rich umami, a bright green color, and a smooth, clean finish. Bitterness and astringency are kept low, making it easy to enjoy every day.

Hot brew:
Tea: 5g
Water: 50ml
Temperature: 50°C
Time: 40 - 60 sec

Steps

1. Add 5g of tea leaves to the teapot.
2. Pour freshly boiled water into a cooling cup and let it cool for about 3 minutes, until it reaches around 50–60°C.
3. Pour 50ml of the cooled water over the tea leaves.
4. Steep for 40 to 60 seconds.
5. Strain completely and enjoy.
   
   

Second infusion:
Use slightly hotter water, around 70–80°C, and steep for 10–20 seconds.

Third infusion:
Use hot water, around 80–90°C, and steep for 10 - 20 seconds.