Kabusecha, which means “shaded tea” in Japanese, is a high-end green tea similar in character to Gyokuro. Kabusecha is high in both l-theanine and caffeine when compared to other green teas, and has a rich umami character with a lingering sweetness. The deep, viridescent green leaves brew up into a beautiful straw-colored liquor, with hints of emerald. Kabusecha tea plants are shaded for two weeks prior to harvest. Our Kabusecha is sourced from Kagoshima Prefecture. Cups Per Package This loose leaf Kabusecha Green Tea is carefully blended and packaged by hand in a resealable kraft bag. Our 2 oz. kraft bag makes approximately 15 - 20 cups of tea. Our 4 oz. kraft bag makes approximately 30 - 40 cups. Ingredients Shade grown green tea (Origin: Kagoshima, Japan) Tasting Notes Creamy and oceanic, with fennel, grassy, and umami notes and a lingering sweetness. How To Brew Kabusecha Use 1 tablespoon (5 grams) of tea per 6 oz. water. This produces a rich and concentrated cup of tea that’s full of flavor. If you prefer lighter, mellower teas, use only one or two teaspoons of tea for a milder cup. Heat water until lightly steaming, not boiling (approximately 140 degrees). Steep for 3 to 4 minutes. This high quality green tea can be infused twice and it will still maintain a wonderful flavor. You can brew Kabusecha using a traditional teapot or infuser, or prepare it in a kyusu, a traditional Japanese side-handled pot. Kabusecha Caffeine Content Kabusecha contains a moderate amount of caffeine. The shading process it undergoes means that it's slightly higher in caffeine than most other green teas. Kabusecha Benefits Green tea boosts energy, enhances mood, and helps with focus. More About Kabusecha Kabusecha is a shade-grown green tea produced in Japan. It’s similar to both Gyokuro and Sencha in taste and appearance, with dark, blue-green leaves that brew up a pale emerald color. While Gyokuro is shaded for three weeks (and Sencha isn’t shaded at all), the plants used to produce Kabusecha are shaded for approximately two weeks prior to harvest. This shading process instigates a stress response in the tea plants, which then produce more chlorophyll, resulting in dark green tea leaves that are especially high in both caffeine and l-theanine. Kabusecha is typically made from young, first flush tea leaves which are harvested, steamed to halt the oxidation process, and then dried in the distinctive flat needle-like shape characteristic of Japanese green teas. Kabusecha tends to be richer than Sencha with a stronger umami flavor, but not quite as strong and oceanic as Gyokuro. Our Kabusecha is grown in Kagoshima Prefecture, located in southern Japan. This tea has needle-shaped leaves with a dark blue-green color. Kabusecha brews up a pale emerald, and has a full body with a rich, almost buttery taste with plenty of the umami flavor characteristic of shade-grown Japanese teas.
