Donbukashi - The art of intensive steaming
The term "donbukashi" comes from the small but proud vocabulary of regional tea masters in Japan and describes a unique process in the world of green tea. This special technique of "extreme steaming" is clearly distinguished from its relatives by its impressive steaming time of 180 seconds: the "asamushi", which lasts only a delicate 10 to 20 seconds, and the "fukamushi", whose steaming lasts 100 to 120 seconds. What makes this nomenclature an exciting discovery for tea connoisseurs is the variety of flavor nuances that are achieved simply by the duration of steaming.
This process deliberately changes the tea leaves, which come from the historic Matsuno region, located in the picturesque Abe river valley. The exceptional climatic conditions of this region ensure strong and resilient tea leaves, which are necessary to withstand the intensive treatment of "donbukashi". Thanks to the extreme steaming, the infusion develops an impressively rich, green color and results in a delicate taste experience that delights connoisseurs with mild yet complex aromas.
Our Donbukashi tea is offered in carefully portioned packs of 100 grams, an invitation to enjoy this tea rarity to the full. It lets you experience the depth of Japanese tea culture in a distinctive way and is a must for anyone seeking culinary excellence.
Responsible food business operator:
H. R. Diez GmbH, Marburger Str. 15, 10789 Berlin
