Kabusecha Uji

Kabusecha Uji 50g

This distinctive roasted green tea is made from Ujimidori, a rare cultivar grown in Minamiyamashiro, Kyoto using natural farming methods without pesticides.

Known for its natural sweetness and delicate aroma, Ujimidori is traditionally used for high-grade gyokuro and matcha. In this tea, the leaves are carefully shade-grown and then deep-roasted to bring out a warm, toasty character while preserving the cultivar’s gentle umami.

The result is a comforting and well-balanced cup, with rich fragrance, soft sweetness, and a subtle depth that lingers on the palate. It is a tea well suited to quiet afternoons, slow evenings, and moments when you want something both calming and distinctive.

Hot Brew:

Tea Quantity: 5g

Water Quantity: 50ml 

Water Temperature : 50-60℃ 

Brewing Time: 40 - 60 sec

Steps

1. 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.

Cold Brew: 

Tea Quantity: 8g

Water Quantity: 750ml 

Water Temperature : Cold water 

Brewing Time: More than 3 hours in a fridge 

※Before drinking, gently swirl the tea to lift the leaves settled at the bottom.

Ice Brew: 

Tea Quantity: 3g

Water Temperature : Ice

Water Quantity: 2 or 3 pieces of ice

Brewing Time: Until ices melt

Origin: Minamiyamashiro Village

Minamiyamashiro Village is a small and peaceful tea-growing area in southern Kyoto. Surrounded by mountains and rich nature, it is known for producing high-quality Japanese tea in a quiet and traditional setting.

As the only village in Kyoto Prefecture, Minamiyamashiro has a unique rural character and a long connection to tea cultivation. The area is home to dedicated tea farmers who carefully grow and process tea, helping preserve the region’s deep tea culture and natural beauty.

Origine: Kyoto, Japan