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.
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.