Japan Kabusecha fruit Preparation: 1 g herbal blend

Preparation: 1 g herbal blend (1 heaping teaspoon) per 8 oz cup of filtered boiling water

very smooth

cocoa pieces

Approx 4 x 2

chili pepper pieces

Japan Kabusecha fruit Preparation: 1 g herbal blend#718 A stunning, emerald first flush green tea harvested in early June. For centuries, Japanese tea growers have practiced shadingusing nets or trellises to control the amount of sunlight the plants receive. Kabusecha is partially shaded under translucent nets for two weeks prior to harvest, enhancing the sweetness and smoothness of the finished product. The result is somewhere between Sencha and Gyokuro: grassy and vegetal, capped by a rich,