About Kabusecha

Kabusecha, a precious treasure from the tea gardens of Japan, embodies a fascinating combination of tradition and modern sophistication. The name "Kabusecha" is derived from the Japanese word "kabuseru", which means "to cover", and refers to the special cultivation method of this tea. Kabusecha is a shaded tea, which means that the tea plants are covered with nets or mats about a week before harvesting. This practice, which deprives the plants of 50 to 70 percent of sunlight, significantly influences the growth process and results in a unique taste experience.

The shading of Kabusecha causes an increased production of chlorophyll in the leaves and reduces the content of catechins, which are responsible for the bitterness in tea. At the same time, the concentration of L-theanine, an amino acid responsible for the umami-rich flavor, is increased. These chemical changes result in a tea that is exceptionally mild and harmonious in taste, with a pronounced sweetness and less bitterness compared to traditional Sencha teas. The unusual nuances of Kabusecha combine a fresh green impression with a depth that tea connoisseurs refer to as "umami" - the fifth taste.

Visually, Kabusecha unfolds its beauty in the cup with a bright, emerald green hue that pleases the eye and refreshes the mind. The careful processing and gentle steaming of the tea leaves immediately after harvesting preserves the fine aromas and vibrant color. Steaming prevents the leaves from oxidizing, which means that Kabusecha retains its delicate character and fresh green color.

In Japan, Kabusecha is often considered an everyday pleasure due to its balanced profile, while in Western countries it is often regarded as a particularly exquisite tea. Its rarer availability and elaborate production make it a sought-after rarity in international circles.

If you want to prepare Kabusecha, you should make sure you choose the right water temperature. An infusion at around 60 to 70 degrees Celsius brings out the aromas best without scalding the delicate leaves. The infusion time should not be longer than one to two minutes in order to fully develop the subtle nuances of flavor.

In the rich tradition of Japanese tea culture, Kabusecha stands between Sencha and Gyokuro in terms of steeping time and flavor profile. It is a tea that appeals to the senses in a subtle way and combines enjoyment with a deep, almost meditative experience. Every sip of Kabusecha is a journey into the harmonious world of Japanese tea artistry, a dialog between sun and shade that brings the quiet poetry of tea enjoyment to life.