The word tobikkiri in Japanese means "extraordinary" or "a cut above the rest". The Shimizu family named these leaves Tobikkiri because they are truly a cut above the rest of their teas having been refined from competition grade leaves.
To achieve this excellence, the harvest was shaded with a double layer for 2-3 weeks, dramatically reducing the sunlight that reaches the plant to increase the chlorophyll content and reduce the bitterness in the leaf. We suggest using a warm water steeping method (below) to enjoy the umami and sweet flavors first.
- Name: Kabusecha Shaded Green Tea, Tobikkiri
- Cultivar: Changes from year to year
- Cultivation & Processing Notes
- Shaded for about 2-3 weeks, overhead double covering
- Steaming: Regular steaming
- Tea field used for producing competition teas
- Harvest: May
- Region: Suizawa Village, Yokkaichi City, Mie Prefecture
Consider also cold steeping or ice steeping (see Steeping Techniques).
Tea: 5 grams or 1 teaspoon. Time: 2 minutes. Water: 50˚C/140˚F, 100 ml.
Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)
Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup).
Increase time to 30-45 seconds or to desired strength.
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