Kabusecha tea is grown beneath shading, reducing about 85% of the sunlight. This allows the leaves to mature without obtaining bitterness like gyokuro. However, the period of shading is usually shorter, 10-14 days, allowing for a slightly more astringency than gyokuro and producing a tea with a refined balance.
- Tea: 5g. Time: 60 sec. Water: 60C/140F, 200 ml. Resteep 2-3 times
- Following Gyokuro steeping methods, as well as ice or cold steeping methods also recommended. See Yunomi.life/steep for more info.
- Shaded tea such as Kabusecha and Gyokuro are known for their umami flavor which is overwhelmed by the bitterness of catechins that are extracted at hot temperatures. After the umami has been extracted and enjoyed while steeping at lower temperatures you can continue steeping at high temperature to extract the more bitter flavors.
- Name: Mountain-Grown Yamecha Kabusecha Green Tea
- Ingredients: Green tea
- Cultivation notes: Machine harvested, shaded for 2 weeks
- Processing: Regular steaming
- Producer: Kippei, Yuji, and Akio Kurihara (Father and sons), Kurihara Seicha Ltd.
- Location: 4236 Kita Yabe, Yabe-mura, Yame-shi, Fukuoka Prefecture 834-1401, JAPAN
- Size / # of Fields: About 3 hectares
- Altitude: 300 - 700 meters
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