I made a little pause between my travels and came back home from
This Kabusé is one of two fresh Ichibancha teas I bought in a teahouse in
Long, shiny, dark-green and narrow needles in perfect condition – that’s what you find after opening the package. They are really quite dark in color, resembling Gyokuro more than Sencha. This tea is prepared in my new Shiboridashi made by Petr Novák, as it fits it perfectly – and, moreover, thanks to high quality of processing and care these leaves received from producer, they won’t require the thick strainer of my good old Kyusu.
These dry leaves have very soft, sweet and noble smell, which is at least as wonderful as their look.
After being brewed in almost lukewarm water, they produce an infusion which is light-green in color and very deep, sweet and pleasant in taste. The umami is very vivid, once again greatly resembling high-grade Gyokuro. There is one exception, however – this fresh, light and fruity tone, so typical for good Sencha.
Second infusion is being prepared with just a bit warmer water and shorter brewing time. The tea now is brighter green in color, while its taste and smell are now more Sencha-like. There still is a distinct umami tone, though. Yet, this infusion is very fruity, complex and strong, full and deep on tongue and is followed by strong aftertaste with tones of ripe apples and plums.
Third infusion is also very fruity and already leaves most of the vivid Gyokuro characteristics behind. It still is very complex in mouth, with aftertaste even stronger than before. There still is no unwanted astringency or bitterness in this infusion.
Fourth infusion is already lighter in color and whole character, though still being very pleasant and maintaining many positive qualities of previous brews. Fifth infusion is made after this one, being similar to fourth, just with less fruity, noble and deep tones and more of woodiness and a bit of grassy feeling.
After this last brew, leaves are still lively-green and full of life; big part of them is therefore eaten with same pleasure as I drank the tea made out of them. These leaves are very sweet and tasty, still demonstrating high-quality of this tea.