Kabuse Sencha OKUYUTAKA Okuyutaka | Kyoto Wazuka

Sweetness (umami): ★★★ Astringency: ★★ Color: ★★★ The highest quality Okuyutaka single origin tea leaves from Wazuka Town, Kyoto Prefecture. A variety of "mid-late" tea picking time is about 6 days later than "Yabukita" which is widely available on the market. A rare variety with a short optimum picking period. YUGEN's Okuyutaka is characterized by its elegant and elegant aroma, as well as its firm umami and rich, mellow taste. Despite being a high-class sencha, the first sencha has a warm and nostalgic taste, and you can fully enjoy its richness. Even in the second brew, you can feel the refreshingness against the deep green while retaining the goodness of Okuyutaka, and the deep umami and richness of Okuyutaka that you can glimpse in it becomes a more lively taste. In addition, by raising the temperature of the hot water after the third brew, you can enjoy the refreshingness that is easy to get close to and the astringency of Kabusecha that gently blends into your daily life. "Kyoto Wazuka" For 800 years, Wazuka-cho, Kyoto has continued traditions, created tea fields, and always produces the highest quality tea. Wazuka is very suitable for tea cultivation because it has a large temperature difference between day and night and can help block direct sunlight in a climate where fog is likely to occur. ・ Characteristics of Kabusecha It is a type of Japanese tea located between Sencha and Gyokuro. As with gyokuro, the cultivation method is to cover it to block direct sunlight. Gyokuro takes about 20 days to cover, while Kabusecha takes about 1 week. (YUGEN's Kabusecha lasts 14 to 20 days. Tea farmers carefully select tea leaves that have been carefully cultivated by hand.) Therefore, it is a Japanese tea that has the sweetness and umami of gyokuro and also has the flavor of sencha. In addition, there are differences in the components extracted depending on the temperature of the hot water. When brewed at a lukewarm temperature, the sweetness and umami like gyokuro are strong, and when brewed at a hot temperature, you can enjoy the refreshing astringency of sencha. Therefore, it is recommended to raise the temperature to about 60 to 70 degrees for the first roast and about 10 degrees for the second and subsequent roasts to enjoy the difference in taste. Efficacy of Kabusecha Kabusecha is rich not only in catechin contained in tea, but also in "theanine", which is a kind of amino acid and has excellent antioxidant effect and relaxation, and vitamin C.