Kabuse Yamanoibuki

“Yamano Ibuki” means "Mountain Breath". A multi-layer-taste tea takes you traveling from a cluster of wild mushroom to a field of white flower

Tea Profile

Cultivar: Yamanoibuki (山の息吹)
Origin: Yame, Fukuoka, Japan
Farmer: Mr. Takaki
Picking: 2021 Spring 1st Flush
Processing: shade grown for 14 days 
Tasting Notes: umami mushroom, spinach soup with a hint of grain and wild flower, freshly picked sweet corn and asparagus lettuce (莴笋); full bodied, thick broth. Its after sweetness comes like a gentle wave
Chá Qì: uplifting energy

Production Method In Mr. Takaki's tea-making process, the product, tea leaves is manufactured so that it retains its shape to some extent while producing umami and sweetness.

Although Yamanoibuki (山の息吹) is not cultivated around Fukuoka originally, but it is a very delicious specie and Mr. Takaki thought it would suit his farm’s land.

In Mr. Takaki's farm, Kabusecha is directly coated with a light-shielding material of 80% to 85% chemical fiber; and it is picked with a riding plucking machine.

Recommended Brewing*

🌱    5 g
💦    120 ml
🎚    70 ℃
⏱    90 sec

It can be brewed up to 2-3 brews.
For 2nd and 3rd brew, water temperature can raise up 10℃ for each brew, and tea will be served in 15 seconds.

* We recommend to preheat the teapot by rinsing it with heated water before you put the tea in.

 € 15 (50g) |  € 25 (100g)


“Yamano Ibuki” literally means "Mountain Breath" in English. Typically, it is characterized by its rich flavour and refreshing scent that makes you feel the fresh green.

The word “kabuse” means to cover. Before plucking, tea bushes are sheltered from sunlight in order to to increase their theanine content, reduce astringency and enhance aroma.

Our Kabuse Yamanoikuki was made at the remote mountain valley "Hoshino"(means “star field”) by Mr. Takaki. Due to the lower temperatures in Hoshino mountain valley, the harvest begins about a month later than in lower and flatter cultivation areas such as Shizuoka. Similar to parts of Taiwan, the rainy misty weather and large temperature difference between morning and evening causes the teas to produce more amino acids and catechins as a way of protecting itself from these conditions, which in turn produces more intense and complex aromas.

This tea leaves appear in thin, dark-green tubes, slightly twisted. We love the umami mushroom smell when the leaves are warmed and the vegetal soupy flavour of its thick tea broth. One special part of this tea is its wild flowers undertone sitting behind the fresh grain taste, as if lying on a sweet corn field, feeling the autumn wind blowing wild flower scent from afar. It has very less astringency and its after sweetness comes like a gentle wave.

︎ This tea is also part of Curated Set #1 Mountain Breath.