Kabusecha 100g in Zipper Bag


Kabusecha is characterized by the cultivation method of covering the tea leaves with a cold-resistant fabric called "kanreisha" before harvesting.

By blocking sunlight from reaching the tea leaves before picking, the theanine in the leaves is less likely to convert into catechins. This results in a tea with high theanine content and low catechin content, which imparts a strong umami and sweetness while suppressing bitterness and astringency.

The duration of the covering period for kabusecha generally varies depending on the region and the tea plantation, ranging from approximately one week to ten days.

Under the shade of the covering, the tea leaves strive to capture as much precious sunlight as possible, leading to an increase in chlorophyll content. As a result, kabusecha leaves develop a slightly bluish and vibrant green color.


Using water at temperatures between 60-80 degrees Celsius (140-176 degrees Fahrenheit) (not boiling water) will enhance the sweetness. To eliminate the chlorine smell when using tap water, please boil the water.

Optimal temperature for boiling water: 140.0°F
Optimal brewing time: 1 minute

Color:Bright green ★★★
Aroma:Invigorating ★★★
Taste:Sweetness ★★★

Green tea

Uji, Kyoto, Japan