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I think I finally found my preferred steeping parameters for this. 7 g for about 100 ml of water, steeped for around 1 min and 15 seconds or so with 70C water. Really getting that strong, vegetal umami flavor that I love from kabusecha this way, as well as more of that unique, stemmy flavor that comes with it being a shiraore kabusecha. Second steep is a quick one, no more than 10 seconds long or so, and the third steep goes for about 30 seconds.

All steeps uncovered. I find that after about 3 steeps, more bitters and less flavor start to come out, so that’s a good point to finish up with this one.