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Kabusecha is a type of shaded-grown green tea.
Tea bushes for Kabusecha are covered for about one to two weeks to help cut off the direct sunlight, which allows the bitterness in the tea leaves to decrease and for the rich Umami flavor to increase.
This single-origin Kabusecha is grown in one of the highest tea areas in Japan, at an altitude of 600 meters, where it snows in winter.
The producer Mori-san says, "I grew this tea like it was my own child.” This tea is sweet like him:)
Tsuyuhikari is a rare cultivar which is produced in small quantities in Japan. Though it’s generally deep-steamed during the processing, this tea is light-steamed to keep the fresh flavor of the tender leaves grown in the mountain.
Tea Type: Kabusecha
Origin: Narao, Shizuoka Prefecture
Manufacturer: Naganori Mori