#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.
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.
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.
