This rare kabusecha, made from the lesser-known Yamanoibuki cultivar and grown by Mr. Takaki in Hoshino, offers a savory and intriguing cup. Rich in umami, it reveals notes of buttery fava beans, fresh dill, crisp cucumber, pear, and a gentle floral nectar. The infusion is full-bodied yet refreshingly green. A quietly complex tea from an uncommon cultivar, perfect for the discerning palate.
1 tsp/250ml
4-5 minutes
70°C