Kabusecha

A 6-post collection,

September 2021 – Yuzu Ryokucha from Kyūshū

We selected a Yuzu Ryokucha (ゆず緑茶), a tea exclusively produced in the region of Ureshino (嬉野), in the prefecture of Saga (佐賀), with Yuzu (柚子 or ゆず) peels from Kyūshū (九州). Ureshino (by Soejimaen) Yuzu Ryokucha In my opinion, the tea that is loved by Tomotcha staffs must be Yuzu Ryokucha (ゆず緑茶). But it is not easy to find a good Yuzu Ryokucha at a reasonable price. This time we found one 100% made in Kyūshū, the southernmost of the
- September 2021 – Yuzu Ryokucha from Kyūshū

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July 2021 – Shincha from Tsukigase

Here’s our second Shincha (新茶) of the year! It is funny, but we selected the very same Shincha, exactly 5 years ago: a Kabusecha from Tsukigase (月ヶ瀬) in the prefecture of Nara (奈良). Photo provided by Tsukigase Organic Tea Farm (月ヶ瀬健康茶園) Shincha, Kabusecha According to the report from the tea producer, Tsukigase Organic Tea Farm (月ヶ瀬健康茶園), spring came earlier this year, and there were some heavy frost in the beginning of April. Their first harvest of Kabusecha (冠茶) took
- July 2021 – Shincha from Tsukigase

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March 2021 – Kabusecha from Fukuoka

This month, we selected a Kabusecha (かぶせ茶), from the region of Yame (八女) in the prefecture of Fukuoka (福岡). Kabusecha from Yame Kabusecha is classified between Gyokuro (玉露) and Sencha (煎茶), and is somewhat more affordable than Gyokuro. It is prepared by covering the tea leaves to protect them from direct sunlight during the last 5 to 7 days before harvest. For Gyokuro, the tea leaves are covered for around 20 days before harvest. Protecting the tea leaves from the
- March 2021 – Kabusecha from Fukuoka

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February 2018 – Kabusecha from Suizawa, in the prefecture of Mie

This month we picked a Kabusecha (かぶせ茶). This is the first green tea that we chose when starting Tomotcha just 3 years ago. We are going back to the origin to send you an excellent Japanese tea. Kabusecha The origin of Kabusecha (かぶせ茶) is here, in the district of Suizawa (水沢) in the prefecture of Mie (三重), between Suzuka (鈴鹿) range and Ise (伊勢) bay. This favorable environment and a fertile soil make excellent teas. The prefecture of Mie is
- February 2018 – Kabusecha from Suizawa, in the prefecture of Mie

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July 2016 – Shincha from Nara

Following the Shincha from Kumamoto (熊本), we selected another Shincha (新茶) from Tsukigase (月ヶ瀬), in the prefecture of Nara (奈良). Shincha, Kabusecha In the ancient times, we considered tea to be a medicine. People drank the leaves in summer, the fruits in autumn, the roots in winter and the burgeons in spring. Drinking the burgeons of tea of tea in the time of Shincha is said to be good for spending one year in good health. Now we advise all
- July 2016 – Shincha from Nara

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