This mellow Green Tea, blended with toasted and popped rice, has always been popular in Japan as a specialty tea. It is very low in caffeine, delicate, pairs well with foods, children like it and it is one of our best-selling Green Teas.
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New item Summer 2009. Premium Organic Sencha green tea with Organic Oil of Bergamot and rose petals. This Organic Earl Grey Green Tea is just right for earl grey fanciers who want to explore green tea, and offers a new taste option for green tea lovers.
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Temporarily of out stock. Please scroll down to Kabuse Cha Japanese Green Tea.
Immediately following the disaster in Japan we purchased a fairly large quantity of Gyokuro and Sencha Green teas which were produced prior to the disaster and were available in the US or Germany. While there may not be radiation problems in the specific growing area (Shizuoka Perfecture), in abundance of caution we are waiting until next years harvest to make a decision about this tea. In the meantime, we have secured a similar shaded tea of very good quality from an area over 1000 miles away from the nuclear disaster site. This tea, Kabuse Cha is from Kagoshima on the extreme southern tip of Japan.
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This is an amazing tea because it begins as a true Green Tea and then is slowly roasted to turn the leaves brown. A great toasty flavor comes out with underlying green tea notes.
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Kabuse Cha is our newest Premium Limited production Japanese Green Tea. Delicious.
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This tea is a delight for anyone who likes the freshness and vegetal quality of the Japanese tea.
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ORGANIC. We added this tea to our offerings in 2002 and it has remained popular ever since. It brews a pale green liquor with a pleasant herbal taste, a little lighter than the standard Sencha.
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Kyoto Sencha has a fine deep green leaf appearing almost like Gyokuro Jade Dew. It brews a light green liquor with nuanced flavors and is an exceptional grade of Sencha.
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Sencha, the most widely consumed tea in Japan, refers to both the method of drying the leaf and freshness. It brews a light green liquor with a pleasant herbal taste. The Japanese often get a second or third brewing from one pot by adding more hot water and increasing the steeping time.
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