【農林水産大臣賞受賞】かぶせ茶　KOYURU : Award-winning Shade-grown KABUSE CHA Loose Tea 50g (1.8 oz)【International shipping available】

愛知県豊田市で栽培された「かぶせ茶」です。親子3代でお茶農園を営む石川さんが自宅横にある特別な畑で日々細かく管理しながら育てたお茶です。被覆栽培された一番茶葉を丁寧に手摘みして作られた「かぶせ茶」は、連続して農林水産大臣賞を受賞しています。
１煎目は50℃の低温で2分程度抽出してお楽しみください。独特の「甘み」と出汁の味に似たような「うま味」が口に広がります。口の中で転がすと華やかな香りが鼻に抜けていきます。
煎じた後の葉は鮮やかな緑色をしています。そのまま茶葉をいただくことも可能です。
年間２kg程度しか収穫できないため提供できる量に限りがありますが、是非一度お試しいただきたいお勧めのお茶です。

★２煎目もお楽しみいただくポイント★
・１煎目の湯を急須に残すと2煎目が渋くなるため、最後の1滴まで注ぎます
・注ぎきったあとは急須の蓋をずらし、茶葉を蒸らさないようにします

【Please change the currency (top left of the page) for international shipment】
★Regarding tea tariffs to the US: Free (HS code: 0902.10)
(Applied: Green tea in immediate packings of a content not exceeding 3 kg, not flavored.)

➤TEA MASTER ISHIKAWA-SAN’S SPECIAL : Award-winning tea, grown with the tea master’s constant monitoring. Only 2kg of annual production.
➤FIRST　HARVEST SELECTION:　First harvest tea leaves, carefully hand-picked from the tea field in Japan.
➤RICH IN AROMA AND NATURAL SWEETNESS: When brewed at a relatively low temperature, 50℃(122℉), produces very rich aroma and UMAMI taste.
➤ENJOY DIFFERENT TASTE: First brew at 122℉ to enjoy sweetness, second brew a little higher to enjoy bitterness. Different taste at different temperature.
➤100% AUTHENTIC JAPANESE ORIGIN: Our products routinely undergo quality control and through taste-testing.

★How to make HOT KABUSE CHA★
1. Wait until boiling water　(about 100cc/ 3.38oz) gets down to 50℃（122℉）
2. Put KABUSECHA tea leaves (10g) in a pot.
3. Fill up the warm water into the pot and wait for 1.5 - 2 minutes for the first infusion.
4. Fill up the tea into a cup. Do not leave any tea in the pot, but fill up all out to the last drop.
5. For a second infusion, use water of a little higher temperature than for the first (55℃～60℃) and let the tea draw for only 30 seconds.
6. For a third infusion, use water of even higher temperature than for the second and let the tea draw for only 15 seconds.


N.B.
• The first infusion will give a full-bodied tea while the second and consecutive infusions will be lighter.
• This is a standard way to prepare KABUSECHA. However, it is very much up to personal taste. Depending on the conditions you will have to find your own way to get your favorite look, smell and taste of a particular tea. Please enjoy it the way you like.