Shaped by master artisan Susumu-san, this kabuse comes from thirty-year-old tea trees. The meiryoku cultivar, whose name means "bright tea", produces a crystalline liquor whose clarity brightens the palate from the very first sip.
This shaded spring green tea offers intense marine, buttery and milky notes, enhanced by a highly refined umami taste!
With the teapot or the tasting set: 3 minutes in water heated to 70°C/160°F.
With the kyusu or the shiboridashi: 10 g / 10 cL
- 1st infusion: 160°F - 1 minute
- 2nd infusion: 160°F - instantaneous
- 3rd infusion: 160°F - 30 seconds
Prepare this tea iced:
In a teapot or a carafe: infuse 8 g of leaves per 50 cl of water at room temperature for 30 minutes. Remove the leaves and store in the fridge.
According to the kooridashi method: melt 4 ice cubes over 10 g of tea placed in a kyusu or shiboridashi.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.
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