Green
Kabusecha
Kyoto, Japan
Halfway between sencha and gyokuro, shaded just long enough to develop a gentle sweetness without losing its brightness.
The Story
Kabusecha bridges the gap between sun-grown sencha and heavily shaded gyokuro. Covered for 1-2 weeks before harvest, the leaves develop enhanced sweetness and umami while retaining sencha's fresh character. It offers gyokuro-like complexity at a gentler price point.
Flavor Notes
Sweet grassLight umamiMarine hintsFreshBalanced
Perfect For
- Those who find gyokuro too intense
- Daily upgraded drinking
- Work sessions
- Introducing friends to quality green tea
- Transitions between seasons
Pairs Well With
Light Japanese fareFishVegetablesRice crackersMild sweets
How to Brew
Our recommended approach for the best cup
Water Temperature
160-170°F
(70°C)
Amount
1 tablespoon per 8oz
Steep Time
1-1.5 minutes
Resteeps
2-3 steeps
Recommended Vessel
Japanese kyusu
Brewing Tips
Think of kabusecha as sencha's more refined sibling. The slightly cooler temperature brings out sweetness; too hot and you'll lose the delicate shade-grown qualities.
Caffeine Level
Medium