KABUSE YABUKITA SHINCHA
COVERED TEA
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kirishima, Kagoshima, Japan
Kabusecha is a unique Japanese green tea that stands out for its distinctive flavor and cultivation method. Grown under shade for a portion of its life cycle, Kabusecha combines the qualities of both Sencha and Gyokuro, offering a rich taste profile that tea enthusiasts appreciate. MORE.
AROMA
Nutty, caramel
TASTE
Marine, creamy
CULTIVAR: Yabukita
HARVEST: Spring, 2023
GREEN TEA
★ PESTICIDE-FREE GARDENING
Kirishima, Kagoshima, Japan
Kabusecha is a unique Japanese green tea that stands out for its distinctive flavor and cultivation method. Grown under shade for a portion of its life cycle, Kabusecha combines the qualities of both Sencha and Gyokuro, offering a rich taste profile that tea enthusiasts appreciate. MORE.
AROMA
Nutty, caramel
TASTE
Marine, creamy
CULTIVAR: Yabukita
HARVEST: Spring, 2023
Due to the special cultivars, climate, and quality of the tea leaves, this type of tea is rich in amino acids, vitamins, and microelements. The highest quality green teas are made from spring young buds and leaves, traditionally processed to prevent oxidation and to keep the tea leaf in its original chemical composition. Green tea regulates body temperature and is very good in the summertime.
During the research over the past few decades, it has been discovered that green tea reduces the risk of heart disease, cleans the circulatory system, strengthens blood vessels, reduces blood pressure, lowers blood sugar, prevents the development of cancer cells, and relieves nervous tension.
Learn more about BIOCHEMISTRY OF A TEA LEAF
EASTERN (SENCHA DO) ★
Temperature: 60-75 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 4
WESTERN (INFUSION)
Temperature: 70 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
BEST BEFORE: 2 years since production date!
Learn more ABOUT TEA STORAGE
KABUSE YABUKITA SHINCHA
ABOUT
Kabusecha is a unique Japanese green tea that stands out for its distinctive flavor and cultivation method. Grown under shade for a portion of its life cycle, Kabusecha combines the qualities of both Sencha and Gyokuro, offering a rich taste profile that tea enthusiasts appreciate. Kabusecha is predominantly grown in regions known for high-quality tea production, such as Uji in Kyoto Prefecture, Shizuoka Prefecture, and Kanagawa Prefecture. Each area has distinct climates and soil types influencing tea's characteristics. Kabusecha is distinguished by several unique characteristics that set it apart from other green teas.
The origins of Kabusecha can be traced back to the 17th century in Japan. It is believed that shading tea plants to enhance flavor began during this time, initially as a method to cultivate high-quality Gyokuro. Over the years, tea farmers began experimenting with varying degrees of shading, leading to the development of Kabusecha as a distinct type of tea. The term “Kabusecha” translates to "covered tea," reflecting the unique method of cultivation where tea leaves are shaded with cloths or nets. This process typically occurs about a week before the harvest, limiting sunlight exposure and encouraging the production of amino acids, resulting in a sweeter, more umami-rich flavor than regular Sencha. As Kabusecha gained popularity, it became prized for its health benefits and refined taste, solidifying its place in Japanese tea culture. Today, Kabusecha is produced in several regions of Japan, each contributing unique characteristics based on local terroir and cultivation techniques.
ORIGIN
The Kirishima mountain range stretches across the prefectures of Kagoshima and Miyazaki, forming part of the larger Kyushu volcanic arc. The region comprises numerous peaks, the highest being Kirishima and the active volcano Ebino Kogen. The area is known for its scenic landscapes, including deep valleys, volcanic craters, hot springs, and dense forests. Kirishima tea has a smooth, rich taste ranging from mildly sweet to slightly astringent, with a prominent umami flavor characteristic of high-quality Japanese green teas. The finishing notes are often refreshing and long-lasting.
While the exact origins of Kirishima tea are not thoroughly documented, green tea cultivation in Kagoshima Prefecture has a long history dating back to the early 18th century. The region's volcanic soil, mild climate, and abundant rainfall create ideal conditions for tea cultivation. Kirishima tea has been cultivated using traditional methods passed down through generations, emphasizing sustainable practices and a deep respect for the environment. Kirishima tea has gained recognition not only within Japan but also internationally. As Japanese tea culture has evolved, marketplaces have embraced the rich flavors and varieties from regions like Kirishima, making them accessible to tea enthusiasts worldwide.
ORGANOLEPTIC
The tea leaves are beautiful and intact, showcasing a glossy dark green hue. Upon opening the package, the dry leaves exude a sweet, nutty aroma with hints of caramel. This tea promises an unforgettable experience, highlighted by its renowned deep 'umami' flavor. Striking a perfect balance between Gyokuro and the well-known Sancha, it offers a delightful fresh fragrance paired with a rich, mellow nutty taste. When warmed, the leaves release a soft, deep scent reminiscent of baked goods, complemented by vanilla and floral undertones. Once rinsed, the leaves reveal a captivating profile of marine notes, including seaweed, seafood, and freshly cut grass.
On the palate, the tea is soft, sweet, and buttery, with a creamy, herbaceous depth. Marine notes, combined with hints of dried herbs, create a beautiful harmony of aroma and flavor. It features minimal astringency, culminating in a refreshing sweet aftertaste. The infusion is clear, displaying a jade-like hue. An empty cup reveals a captivating aroma of sweet honey, with notes of cotton candy, wildflowers, and berries. This is a remarkable tea, beautifully balanced in both brightness and depth.
GASTRONOMY
This tea is an excellent aperitif before a meal and a delightful alternative to wine. It can be prepared using traditional brewing methods or through cold brewing. For cold brewing, infuse the tea in cold water for 1.5 to 3 hours. The resulting brew is light, delicate, yet remarkably rich. Its sweet flavor and umami notes harmonize beautifully with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. Feel free to experiment with various savory or sweet dishes to discover your ideal pairing. Thanks to its complex and intense flavor profile, this tea complements a wide range of foods. Additionally, you can infuse it into sauces, vinegars, or oils, allowing the flavors to mingle over time.
EXPERT'S JUDGEMENT
"Only Yabukita tea cultivar, which is the most famous and cultivated in Japan. Now it's about 70% of the tea trees. Yabukita tea tree is the mother of most of the Japanese tea cultivars. Very vegetal and the stronger tea in terms of sea notes."
Florian Aumaire (Les thés sur terre)
Kabusecha is a unique Japanese green tea that stands out for its distinctive flavor and cultivation method. Grown under shade for a portion of its life cycle, Kabusecha combines the qualities of both Sencha and Gyokuro, offering a rich taste profile that tea enthusiasts appreciate. Kabusecha is predominantly grown in regions known for high-quality tea production, such as Uji in Kyoto Prefecture, Shizuoka Prefecture, and Kanagawa Prefecture. Each area has distinct climates and soil types influencing tea's characteristics. Kabusecha is distinguished by several unique characteristics that set it apart from other green teas.
The origins of Kabusecha can be traced back to the 17th century in Japan. It is believed that shading tea plants to enhance flavor began during this time, initially as a method to cultivate high-quality Gyokuro. Over the years, tea farmers began experimenting with varying degrees of shading, leading to the development of Kabusecha as a distinct type of tea. The term “Kabusecha” translates to "covered tea," reflecting the unique method of cultivation where tea leaves are shaded with cloths or nets. This process typically occurs about a week before the harvest, limiting sunlight exposure and encouraging the production of amino acids, resulting in a sweeter, more umami-rich flavor than regular Sencha. As Kabusecha gained popularity, it became prized for its health benefits and refined taste, solidifying its place in Japanese tea culture. Today, Kabusecha is produced in several regions of Japan, each contributing unique characteristics based on local terroir and cultivation techniques.
ORIGIN
The Kirishima mountain range stretches across the prefectures of Kagoshima and Miyazaki, forming part of the larger Kyushu volcanic arc. The region comprises numerous peaks, the highest being Kirishima and the active volcano Ebino Kogen. The area is known for its scenic landscapes, including deep valleys, volcanic craters, hot springs, and dense forests. Kirishima tea has a smooth, rich taste ranging from mildly sweet to slightly astringent, with a prominent umami flavor characteristic of high-quality Japanese green teas. The finishing notes are often refreshing and long-lasting.
While the exact origins of Kirishima tea are not thoroughly documented, green tea cultivation in Kagoshima Prefecture has a long history dating back to the early 18th century. The region's volcanic soil, mild climate, and abundant rainfall create ideal conditions for tea cultivation. Kirishima tea has been cultivated using traditional methods passed down through generations, emphasizing sustainable practices and a deep respect for the environment. Kirishima tea has gained recognition not only within Japan but also internationally. As Japanese tea culture has evolved, marketplaces have embraced the rich flavors and varieties from regions like Kirishima, making them accessible to tea enthusiasts worldwide.
ORGANOLEPTIC
The tea leaves are beautiful and intact, showcasing a glossy dark green hue. Upon opening the package, the dry leaves exude a sweet, nutty aroma with hints of caramel. This tea promises an unforgettable experience, highlighted by its renowned deep 'umami' flavor. Striking a perfect balance between Gyokuro and the well-known Sancha, it offers a delightful fresh fragrance paired with a rich, mellow nutty taste. When warmed, the leaves release a soft, deep scent reminiscent of baked goods, complemented by vanilla and floral undertones. Once rinsed, the leaves reveal a captivating profile of marine notes, including seaweed, seafood, and freshly cut grass.
On the palate, the tea is soft, sweet, and buttery, with a creamy, herbaceous depth. Marine notes, combined with hints of dried herbs, create a beautiful harmony of aroma and flavor. It features minimal astringency, culminating in a refreshing sweet aftertaste. The infusion is clear, displaying a jade-like hue. An empty cup reveals a captivating aroma of sweet honey, with notes of cotton candy, wildflowers, and berries. This is a remarkable tea, beautifully balanced in both brightness and depth.
GASTRONOMY
This tea is an excellent aperitif before a meal and a delightful alternative to wine. It can be prepared using traditional brewing methods or through cold brewing. For cold brewing, infuse the tea in cold water for 1.5 to 3 hours. The resulting brew is light, delicate, yet remarkably rich. Its sweet flavor and umami notes harmonize beautifully with light salads, Hiashi Wakame (seaweed), broccoli, green peas, cucumber, and rice. Feel free to experiment with various savory or sweet dishes to discover your ideal pairing. Thanks to its complex and intense flavor profile, this tea complements a wide range of foods. Additionally, you can infuse it into sauces, vinegars, or oils, allowing the flavors to mingle over time.
EXPERT'S JUDGEMENT
"Only Yabukita tea cultivar, which is the most famous and cultivated in Japan. Now it's about 70% of the tea trees. Yabukita tea tree is the mother of most of the Japanese tea cultivars. Very vegetal and the stronger tea in terms of sea notes."
Florian Aumaire (Les thés sur terre)
AN SHIM TEA - JAPAN
Try one of the best Japanese tea representatives from AN SHIM TEA COLLECTION