Kabusecha
かぶせ茶
Kabusecha occupies the sweet spot between sencha and gyokuro. The tea bushes are shaded for 7 to 14 days before harvest — shorter than gyokuro's 20+ days — using a direct-cover method (kabuse) with synthetic shade cloth draped over the bushes. This partial shading boosts L-theanine while retaining some of the refreshing qualities of sun-grown sencha. The result is a tea with enhanced umami and sweetness, a touch of the coveted shade-grown aroma, yet without the full intensity (or price) of gyokuro. Mie Prefecture is the leading producer. For tea lovers who want to explore the world of shade-grown Japanese teas without the investment of gyokuro, kabusecha is the ideal starting point.
Processing Steps
Standard Brewing
Temperature
60°C
Water
70ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
Brew at a temperature between sencha and gyokuro — low enough to emphasize umami but not so low that it loses sencha's characteristic brightness. A slightly longer first steep helps develop the shade-grown sweetness.
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