#0630.K6 Shogyokuen: Kabusecha, Tsuki no Hikari 祥玉園 かぶせ茶 月の光
Shogyokuen Tea Factory's Tsuki no Hikari, is a kabusecha, but as sweet as many gyokuro at major tea brands. In the past, Kabusecha was called “hot water Gyokuro” - meant for steeping at hotter temperatures similar to sencha but still providing a rich umami flavor.
Steeping notes
Tea: 5 grams, Time: 2 minutes, Water: 60C/140F degrees, 100 ml (or about 1/2 cup).
This formula is meant to extract an umami rich tea. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70C/158F degrees.
Product Info
- Japanese name: 熱湯玉露 月の光
- Ingredients: Green tea
- Harvest: May
- Region: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
- Notes: Shaded for about 2 weeks before harvest. This product is meant to have the same flavor profile year round, as each batch is reformulated by Kobayashi-san to ensure flavor consistency.
Please check out the Professional's Guide to Japanese Tea blog on how does shading affect the type and quality of tea?
Vendor Info
- Name: Shogyokuen
- Type: Tea factory, family business
- CEO: Hiroshi Kobayashi
- Established: 1827
- Employees: 12
Hiroshi Kobayashi is an award winning blender, and one of 13 tea professionals in Japan who hold the top rank of tea appraisal, level 10.
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#0630.K6 Shogyokuen: Kabusecha, Tsuki no Hikari 祥玉園 かぶせ茶 月の光
Shogyokuen Tea Factory's Tsuki no Hikari, is a kabusecha, but as sweet as many gyokuro at major tea brands. In the past, Kabusecha was called “hot water Gyokuro” - meant for steeping at hotter temperatures similar to sencha but still providing a rich umami flavor.
Steeping notes
Tea: 5 grams, Time: 2 minutes, Water: 60C/140F degrees, 100 ml (or about 1/2 cup).
This formula is meant to extract an umami rich tea. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70C/158F degrees.
Product Info
- Japanese name: 熱湯玉露 月の光
- Ingredients: Green tea
- Harvest: May
- Region: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
- Notes: Shaded for about 2 weeks before harvest. This product is meant to have the same flavor profile year round, as each batch is reformulated by Kobayashi-san to ensure flavor consistency.
Please check out the Professional's Guide to Japanese Tea blog on how does shading affect the type and quality of tea?
Vendor Info
- Name: Shogyokuen
- Type: Tea factory, family business
- CEO: Hiroshi Kobayashi
- Established: 1827
- Employees: 12
Hiroshi Kobayashi is an award winning blender, and one of 13 tea professionals in Japan who hold the top rank of tea appraisal, level 10.
Product Information
Product Information
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Description
Shogyokuen Tea Factory's Tsuki no Hikari, is a kabusecha, but as sweet as many gyokuro at major tea brands. In the past, Kabusecha was called “hot water Gyokuro” - meant for steeping at hotter temperatures similar to sencha but still providing a rich umami flavor.
Steeping notes
Tea: 5 grams, Time: 2 minutes, Water: 60C/140F degrees, 100 ml (or about 1/2 cup).
This formula is meant to extract an umami rich tea. Subsequent steeps may be enjoyed as a sencha, steeping a full cup for 30 seconds at 70C/158F degrees.
Product Info
- Japanese name: 熱湯玉露 月の光
- Ingredients: Green tea
- Harvest: May
- Region: Wazuka, Kyoto. Refined in Kyotanabe, Kyoto.
- Notes: Shaded for about 2 weeks before harvest. This product is meant to have the same flavor profile year round, as each batch is reformulated by Kobayashi-san to ensure flavor consistency.
Please check out the Professional's Guide to Japanese Tea blog on how does shading affect the type and quality of tea?
Vendor Info
- Name: Shogyokuen
- Type: Tea factory, family business
- CEO: Hiroshi Kobayashi
- Established: 1827
- Employees: 12
Hiroshi Kobayashi is an award winning blender, and one of 13 tea professionals in Japan who hold the top rank of tea appraisal, level 10.
