BREW GUIDE
How to brew Kabusecha.
Umami · Sweet peas · Spring grass
Hot
- Leaf
- 3g
- Water
- 250ml
- Water temperature. Greens stay sweet around 80°C; near-boiling water can scorch the leaf and turn it bitter.
- 85°C
- Steeping time. Longer pulls more strength and tannin; shorter keeps it light and delicate.
- 3 min
Re-steeps reuse the leaves up to 3×
Cold
- Leaf
- 10g
- Water
- 1L
- Steep
- 8-12 hrs
ⓘ If it tastes bitter, use cooler water (around 75°C) or steep for less time.
What to notice
-
FIRST STEEP
thick umami, sweet peas.
-
SECOND STEEP
greener, more grass-forward.
-
FINISH
savoury and lingering.
-
BODY
soft and creamy.
-
AROMA
fresh-cut grass.