petrossian_fondue.jpg

petrossian_cake.jpg

Enjoying Spring with a Kabusecha Sip

by Alexis Siemons
Print Email

greenteaOnly a few weeks into spring and I can't stop steeping grassy greens. The bright, vegetal flavors with subtle hints of sweetness are in harmony with the buds on the verge of blossoming.

While I often fill my cup with Gyokuro and Sencha, I decided to go with a green that fell somewhere in-between the two Japanese steeps, a Kabusecha (or Kabuse Sencha, Kabuse-Cha).

Grown in the natural shade for around 14 days, this green tea is shielded by a net (a kabuse) to create a more mellow, vegetal and sweet flavor. The delicate leaves are handpicked in early spring (similar to the Gyokuro process), but then are steamed (like that of a Sencha).

Each sip is slightly rich and fragrant with subtle vegetal and sweet flavors.

greenteacupcakeAs I slowly sipped the last drop of Kabusecha at Cups & Chairs in Philly, I looked over to the counter to see a fresh batch of green tea cupcakes.

Unable to control my sudden sweet craving, I ended my green steep with a bright green bite.

Perfection.

 

 

Cups & Chairs
701-03 S. 5th Street
Philadelphia, PA 19147

 

Alexis Siemons is a freelance writer and tea consultant living in Philadelphia. As a tea enthusiast, she writes about her steeped adventures with tea on her website <teaspoons & petals, and teaches a series of culinary tea classes. Her recipes and stories have been published in Anthology Magazine, Grid Magazine, Philadelphia Magazine, Kinfolk Magazine, Remedy Quarterly and Design*Sponge.

Add comment


Security code
Refresh

Restaurant News

L'Ami Jean in Paris
Paris
by Brenda Athanus

chez_ami_jean_paris.jpg While things change so fast in this world, there are still places where time stands still. The face of Paris changes faster every year that I visit and not always for the better. There are more...

Read more...
Poilane In Paris
Paris
by Brenda Athanus

poilane_store.jpgOur excitement builds as our tiny Peugeot navigates the streets of Paris heading for rue du Cherche-Midi and my mecca, Poilane. Poilane is an extrordinary bakery that I had been reading about and...

Read more...
An Evening at Trois Mec
Los Angeles
by Lisa Dinsmore

ludoBefore Trois Mec opened, being able to claim you attended one of Chef Ludo Lefebvre's infamous LudoBites pop-ups was sort of a badge of honor amongst Angelenos. An elusive and super cool...

Read more...
Payards's
New York
by Sara Mohazzebi

painchocolat.jpgMy father has a way of making everything unforgettable.  He’s loud, temperamental, incredibly passionate, and a romantic to the core.  So it seemed completely natural to me when he took me to...

Read more...