Kabusé Tenko BIO

Green tea from Kagoshima, south Japan

Tenko means "Scent of the Heaven" and comes from early spring (pre-)harvests. Its taste is refreshing and long-lasting. Aroma of this greenest of Keiko teas is fresh, full and lively. Shading of original tea plants has a long tradition. In the Kagoshima region in southern Japan (with the still active Sakurajima volcano), tea plants in the most suitable estates are covered with special nets (kabuse). Shading only lets 50 % of sunlight through. Growing in halfshade closely resembles the conditions of wild tea plants. Shaded tea develops more active substances and distinctive highly aromatic scent.

How to brew Bio Kabusé Tenko

Use 5 g of tea leaves per 0.5 l of water boiled and cooled to 65-70 ᵒC, steep for 60 seconds. Second infusion 30 and third 60 seconds at slightly higher water temperature. Feel free to experiment with the length of the infusion, the temperature of the water and the amount of tea leaves used. You can also read our articles on tea preparation and water quality. We recommend preparing this tea in a more Asian style with multiple infusions: 5 g of tea leaves per 150 ml of water boiled and cooled to 55-60 ᵒC, steep for 20 seconds. In other infusions 30, 40 and 50 seconds. It is also possible to infuse in lukewarm water at 37 ᵒC, 7 minutes, or in melting ice.

Bio teas from Kagoshima
Shading of original tea plants has a long tradition. In the Kagoshima region in southern Japan (with the still active Sakurajima volcano), tea plants in the most suitable estates are covered with special nets (kabuse). Shading only lets 50 % of sunlight through. Growing in halfshade closely resembles the conditions of wild tea plants. Shaded tea develops more active substances and distinctive highly aromatic scent.
Kagoshima has the best conditions for organic growing of high-quality green tea. Ban of chemical fertilizers and pesticides, along with suitable area for tea cultivation and advanced technologies, ensure excellent quality and enjoyment of tea.

Have a lok at out Blog articles:
Japanese green tea – in pursuit of umami.
Degustation Notes – Japanese Teas.