Collection: Kabusecha

Kabusecha (かぶせ茶) translates to “covered tea”. This is because its production process is very similar to Gyokuro. Kabusecha is a delicious and high-grade tea but it is quite rare. Making up less than 5% of the total tea production in Japan. Kabusecha has a distinctive refreshing flavor that combines both the tasting notes of Gyokuro and Sencha. 

Actually, it is the degree of umami that makes the actual difference between the three kinds of tea: gyokuro is the one with the highest level, followed by kabusecha, and finally sencha. For making kabusecha, young tea leaves are shaded but for a shorter time (up to 10 days, and not 21 like for gyokuro), and the shading percentage is lower, with only 50%, as opposed to 70-90% for gyokuro. Kabusecha is a delicious and fine tea but quite rare as it represents less than 5% of the total production of green tea in Japan.