Kirameki Sencha ( ) - now called Kabuse Cha - carries the nuance of shimmering light as it dances on and through cool, refreshing water. The leaves produce tea that is light and refreshing, perfect as a cool drink to quench your thirst on hot summer days.
Grown on a south-facing hillside, the fields have good exposure to the sun and wind. Combining the strong summer sun, more mature leaves and the two-week covering technique used in producing Kabuse Sencha, the characteristic of the tea leaves is that its sweetness is light and refreshing.
Farmer: Akihiro Kita
Tea Plant Cultivar: Yabukita plants, about 15 years old
Cultivation: Covered for two weeks before harvest
Harvest Period: June
Bring filtered or spring water to 160°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 2 minutes.