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Shinichi Kihara

Tea Farmer Shinichi Kihara: Naturally Grown Kyoto Kabusecha

Tea Farmer Shinichi Kihara: Naturally Grown Kyoto Kabusecha
Tea Farmer Shinichi Kihara: Naturally Grown Kyoto Kabusecha
Tea Farmer Shinichi Kihara: Naturally Grown Kyoto Kabusecha
Tea Farmer Shinichi Kihara: Naturally Grown Kyoto Kabusecha
Tea Farmer Shinichi Kihara: Naturally Grown Kyoto Kabusecha
Tea Farmer Shinichi Kihara: Naturally Grown Kyoto Kabusecha
Tea Farmer Shinichi Kihara: Naturally Grown Kyoto Kabusecha
Regular price USD9.00 Sale price USD7.20
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Note: Packages for most tea products will use Yunomi resealable bags or tins (with some exceptions where stated, click here to see info and photos).

Kabusecha, sometimes called Kabuse Sencha, is a tea that is shaded for approximately two 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.

Tea farmer Shinichi Kihara inherited his farm from his father and follows an agricultural philosophy that prohibits the use of fertilizer and pesticides (synthetic, natural, organic or otherwise). This type of agricultural, called Shumei Natural Agriculture, aims to produce food that is as natural as possible.

FLAVOR GUIDE 

Savoriness (umami)
★★★★
Sweetness (amami)
★★★★
Astringency (shibumi)
★★
Brewed Leaves
After steeping 3-4 times, the used leaves will be soft and can be eaten as a salad.

PRODUCT INFO 

Ingredients
100% tea leaves
Cultivar
Gokou (御香)
Harvest Season
Spring (May)
Cultivation Notes
Shaded for 2 weeks before harvesting. Harvested by machine.
Processing Notes
New spring leaves are steamed, rolled, and dried immediately after harvesting.
Producer
Shinichi Kihara (farmer, processor)
Location
Biwa Uji, Uji City, Kyoto
Size / # of Fields
3500 sq meters / 3 fields
Altitude
Approx 500 meters

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Shinichi Kihara