Kabusecha Kizu

Kabusecha Kizu 50g

Kyoto Prefectural Kizu High School has more than 100 years of history. This kabusecha is cultivated with the involvement of students from its Systems Horticulture programme.

Prized cultivars such as Samidori, Ujihikari and Gokou, which are also used for gyokuro and tencha, are carefully blended to create this tea. The sweetness and umami of each cultivar come together, bringing rich depth to its light and clean flavour.

It is a beautifully balanced kabusecha with a bright green colour. Rich without feeling heavy, it has restrained bitterness and a smooth, clean finish.

The way it changes with different brewing methods is one of this tea’s particular charms. Brewed slowly at a low temperature, it reveals the concentrated umami characteristic of kabusecha. Brewed briefly at a higher temperature, it becomes lighter and more refreshing, with a character closer to sencha.

For cold brew, we recommend first enjoying it straight to appreciate the tea’s naturally refreshing flavour. It can also be brewed stronger and mixed with sparkling water to create a refreshing sparkling tea.

The students who grow this tea take part in caring for the tea garden throughout the year. They apply fertiliser, cultivate the soil deeply and carefully pick the leaves during the harvest season. Even in the summer heat, they work towards the shared goal of producing better tea.

During processing, particular attention is given to adjusting the steaming. The final rolling stage is carried out slowly and carefully, giving the leaves a smooth and glossy appearance.

The guiding idea is simple: to make a tea that the students and teachers would genuinely want to drink themselves. That honest dedication can be felt in every cup.

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.

Tasting Profile

Style
Fresh · Elegant · Umami-driven

Aroma
Fresh green notes with a subtle citrus lift.

Palate
Clean and gentle, with soft sweetness and refined umami.

Texture
Silky and slightly viscous when brewed at a low temperature.

Finish
Light, refreshing and clean, with very little bitterness or astringency.

Different expressions

Low temperature · around 50°C
Silky and rounded, bringing out deeper umami and a pleasant dashi-like savouriness.

Higher temperature · 70–80°C
Brighter and lighter, with a fresher, more sencha-like character.

Cold brew
Exceptionally clean and refreshing, with a delicate citrus aroma and an easy-drinking finish.

Origin: Kizugawa City

Kamo lies in the hilly landscape of Kizugawa City, where the Kizu River flows through the surrounding countryside.

Morning mist often rises from the river and settles over the tea fields like a natural curtain, gently softening the direct sunlight. This subtle shading helps the leaves retain their natural umami and contributes to the tea’s clear, layered character.

Surrounded by forests, water and farmland, the tea quietly reflects the natural diversity of the landscape in which it was grown.

Reference : Kizugawa City Office