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.
NOTE: Please note that this product was previously called “Standard Gyokuro”, our translation of the Japanese term nettogyokuro 熱湯玉露 which means "hot water gyokuro". The product is now called a “Kabusecha” because it is now defined by the shading period (about 2 weeks) rather than the flavor.
NAME: Kabusecha Tea INGREDIENTS: 100% Yamecha green tea leaves from Fukuoka Prefecture in Southern Japan CULTIVATION NOTES: Machine harvested, shaded for 2 weeks PROCESSING: Regular steaming PRODUCER: Kippei, Yuji, and Akio Kurihara (Father and sons) Kurihara Seicha Ltd. 4236 Kita Yabe, Yabe-mura, Yame-shi, Fukuoka Prefecture 834-1401, JAPAN SIZE / # of FIELDS: About 3 hectares ALTITUDE: 300 - 700 meters