KABUSECHA
ENJOY ! UMAMI FLAVOR & TASTE

Kabusecha, sometimes called Kabuse Sencha, is a tea that is shaded for 1-2 weeks. Shading the tea leaves cuts out the sunlight that reaches the plant and forces the plant to retain more L-theanine (creating the savory umami flavor), and reduces catechins (the antioxidant which produces astringency). This results in a balanced tea that is rich and savory.

Kabusecha was most often used as a blender — combined with sencha to increase the quality of a large volume of sencha, or with gyokuro (tea shaded for approximately 3 weeks) to increase the quantity of gyokuro. Recently, it is sold by itself as more farmers attempt to create unique products for the market.


STEEPING INFO (3 person serving)

Leaf 9 g
WATER 390 ml
Temperature 90 C
Time 30 sec.

Kabusecha

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