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A semi-shade green tea from Japan with the freshness of a sencha
Each of these pine-green leaves captures a full-bodied palate of fresh flavors, making it the perfect Kabusecha for daily indulgence. Harmonious billows of umami and tomato round off with a pleasing astringent nudge, finding fans amongst connoisseurs and green tea novices alike.
The KŌRIDASHI method:
Japanese green teas are particularly suitable for the KŌRIDASHI method. With this very cold extraction variant, also called ice drip, the tea melts slowly over ice cubes. This brings the sweetness and umami notes to the center of the enjoyment.
Find out more about our favorite cold tea preparation methods here.
grassy, tomato, subtle sweet, umami
- Green tea*
*certified organic
DE-ÖKO-070
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| Quantity | Temperature | Time |
| 2 tsp / 250 ml | 70° C / 160° F | 1st infusion 60 sec. 2nd infusion 60 sec. 3rd infusion 90 sec. |
Shizuoka and Kagoshima, Japan
Named after the Japanese god of wealth and prosperity, this excellent green tea from Japan's renowned Kagoshima region is the perfect match for those seeking a high-quality kabusecha for every day without having to raid their college funds. The equably shaped, medium-length leaves produce an astonishingly full-bodied liquor with subtle notes of nori seaweed – a mark of any good kabusecha. Bright, green, and shot through with fine, pine-green leaf particles, Daikoku is sure to delight with its hint of sweetness and delicate astringency. A treasure chest of flavors, the cup even yields surprising notes of rich tomato when brewed at lower temperatures.