KABUSECHA
SHADED TEA
GREEN TEA
★ ORGANIC FARMING
Sōō-shi, Kagoshima, Japan
Kabusecha is a traditional Japanese green tea produced from tea plants that are shaded for a short period before harvest. This partial shading increases the concentration of amino acids while preserving freshness, resulting in a tea that bridges the characters of Sencha and Gyokuro. The cup is rich, smooth, and umami-driven, with bright vegetal notes, gentle sweetness, and a refined, lingering finish. MORE
AROMA
Nutty, caramel
TASTE
Marine, creamy
CULTIVAR: Saemidori
HARVEST: Spring (Shincha), 2026
GREEN TEA
★ ORGANIC FARMING
Sōō-shi, Kagoshima, Japan
Kabusecha is a traditional Japanese green tea produced from tea plants that are shaded for a short period before harvest. This partial shading increases the concentration of amino acids while preserving freshness, resulting in a tea that bridges the characters of Sencha and Gyokuro. The cup is rich, smooth, and umami-driven, with bright vegetal notes, gentle sweetness, and a refined, lingering finish. MORE
AROMA
Nutty, caramel
TASTE
Marine, creamy
CULTIVAR: Saemidori
HARVEST: Spring (Shincha), 2026
GREEN TEA is one of the world's most studied and revered beverages for its cultural significance and impressive range of health benefits. Green tea is rich in bioactive compounds and supports both physical and cognitive well-being when consumed regularly and mindfully. Due to the tea leaves' special cultivars, climate, and quality, green 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 keep the tea leaf in its original chemical composition. Research over the past few decades has 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 the BIOCHEMISTRY OF A TEA LEAF
SHINCHA
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
Shincha means “new tea” in Japanese. It refers to the very first harvest of green tea leaves in the spring season, typically picked in late April to early May. Shincha is prized for its fresh, vibrant flavor, high levels of amino acids like theanine, and rich aroma. It represents the most delicate expression of the year’s tea crop. This “first flush” tea is celebrated for its bright, sweet, and refreshing qualities, making it a highly sought-after seasonal specialty in Japan.
SHADED TEA
Shaded tea, such as Gyokuro, Kabusecha, and Matcha, is grown under cover for 1–3 weeks before harvest to reduce sunlight exposure. This deliberate light deprivation slows photosynthesis, leading to higher concentrations of L-theanine and chlorophyll while lowering bitter catechins. The result is a vibrant green tea with a rich umami flavor, smooth sweetness, and a soft, rounded mouthfeel. Aromas often include marine, vegetal, and nutty notes. In terms of wellness, shaded teas are valued for their high L-theanine content, which promotes relaxation without drowsiness, supports mental clarity, and balances the stimulating effects of caffeine. Rich in antioxidants and amino acids, shaded tea is a sensory and functional experience, nourishing the body and mind.
ORGANIC FARMING
Organic farming is a holistic system of agriculture grounded in ecological harmony, biodiversity, and soil health. It excludes synthetic fertilizers, pesticides, herbicides, or genetically modified organisms, and instead emphasizes natural inputs and sustainable cycles. While conventional farming often isolates productivity as its central goal, organic farming views the land as a living organism that must be nourished, protected, and respected. At the heart of organic practice is the soil. Organic farmers regenerate the land from the ground up through composting, crop rotation, green manure, and cover cropping. This approach fosters deeper root development, enhances nutrient density, and increases resistance to drought and disease. Plants grown organically often mature more slowly, developing fuller, more complex expressions of flavor and aroma. More than a method, organic farming is a return to agricultural ancestry, a reaffirmation of old wisdom made newly relevant. It is a cultivation model that sustains the landscape, ensuring that future generations may inherit a living, diverse, and generous land. In every leaf and every harvest, organic farming carries the subtle imprint of care, balance, and respect for life’s interconnected systems.
Learn more about Organic Farming
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
ABOUT
Kabusecha is a shaded category of Japanese green tea produced in Japan, defined by a cultivation method in which tea bushes are covered for a short period before harvest. This shading typically lasts around one to two weeks and reduces direct sunlight exposure, altering the biochemical composition of the leaves. As a result, the tea develops higher levels of amino acids while moderating the accumulation of catechins, creating a balanced profile that combines umami depth with fresh vegetal clarity.
The production of Kabusecha follows the standard Japanese green tea process, where freshly harvested leaves are steamed to halt oxidation, then rolled and dried to achieve their characteristic needle-like form. The key distinction lies in the shaded cultivation stage, which requires precise timing and control of light reduction. This step significantly influences the final character of the tea, giving it a softer texture and a more rounded aromatic profile compared to non-shaded teas.
Kabusecha occupies an intermediate position in Japanese tea culture, positioned between unshaded Sencha and more heavily shaded teas such as Gyokuro or Tencha. It offers a balance between brightness and depth, making it both accessible and complex. This versatility has made Kabusecha a valued category for those seeking a refined expression of shading without the intensity associated with fully shaded teas.
TERROIR
Located at the southern tip of Kyushu Island, Kagoshima is one of Japan's most important tea-producing regions and is widely recognized for its ideal conditions for cultivating high-quality green tea. The region's fertile soils, formed by centuries of volcanic activity, provide an abundance of minerals that support healthy plant growth. Frequent mountain mists, abundant rainfall, a mild subtropical climate, and pronounced day-to-night temperature differences allow tea leaves to develop slowly, concentrating amino acids, aromatic compounds, and natural sweetness while preserving freshness. These unique environmental conditions contribute to teas with a rich umami character, bright vegetal notes, refined aroma, and remarkable balance.
Another important aspect is the integration of terroir with cultivation techniques. Producers skillfully coordinate shading duration, harvest timing, and processing parameters to match the regional conditions. This precise alignment ensures that the tea reflects both the natural characteristics of Kagoshima terroir and the refined Japanese craftsmanship.
Located near the Kirishima mountain range in Kagoshima Prefecture, this family-operated tea garden has been cultivating Japanese tea across three generations. Benefiting from fertile volcanic soil, pure mountain water, frequent mists, and significant day-to-night temperature variations, the gardens produce teas with remarkable aromatic depth and concentration. Tea is cultivated using environmentally conscious farming methods that promote biodiversity and healthy soils, while the exceptional quality of both cultivation and processing has been recognized through numerous international awards in Japan, the United Kingdom, France, and Belgium.
ORGANOLEPTICS
The dry leaf is needle-like and well-shaped, with a deep green tone and a soft natural sheen, reflecting shaded cultivation and delicate rolling. The aroma of the dry leaves is refined and slightly deeper compared to unshaded teas, with notes of steamed greens, fresh herbs, and a gentle marine nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a warm and rounded aromatic profile, where vegetal freshness is complemented by soft umami and light creamy tones. As the leaves continue to unfold during brewing, the aroma becomes more integrated and expressive, combining fresh greenery with subtle sweetness and a smooth, balanced depth.
The aroma of the liquor is soft yet rich, with a harmonious combination of fresh vegetal notes, gentle marine accents, and a clear underlying sweetness. The taste is smooth and well-structured, with a medium to full body and a rounded, slightly creamy texture. From the first sip, a dense umami emerges, supported by fresh vegetal character and gradually developing into a soft sweetness with very mild, pleasant astringency. The aftertaste is long and clean, with a delicate cooling sensation and a returning sweetness that lingers on the palate. In the empty cup after drinking, a gentle, sweet and slightly marine aroma remains, leaving a calm and refined final impression.
GASTRONOMY
Kabusecha offers strong gastronomic potential due to its balance of umami richness, soft texture, and fresh vegetal clarity. Its profile integrates naturally into refined cuisine, where it can function both as a pairing element and as an ingredient in infusions, broths, and light sauces. The combination of depth and smoothness allows it to support dishes without overwhelming them, making it particularly suitable for precise, produce-focused cooking.
In pairing, it works especially well with seafood such as sashimi, lightly cured fish, and shellfish, where its umami enhances natural sweetness and texture. It also complements poultry and delicate white meats, as well as vegetable-based dishes, including steamed greens and lightly grilled seasonal vegetables. In a more contemporary setting, Kabusecha pairs effectively with soft cheeses and dairy-based dishes, and can also be used alongside desserts with low to moderate sweetness, such as custards or citrus-based preparations.
This tea also performs exceptionally well when brewed at lower temperatures or prepared as a cold infusion. In this format, the sweetness becomes more pronounced, the texture softer, and the overall profile more rounded. When served chilled or over ice, it delivers a clean, smooth, and elegant expression, making it highly suitable for modern gastronomy, tasting menus, and refined beverage programs.
Kabusecha is a shaded category of Japanese green tea produced in Japan, defined by a cultivation method in which tea bushes are covered for a short period before harvest. This shading typically lasts around one to two weeks and reduces direct sunlight exposure, altering the biochemical composition of the leaves. As a result, the tea develops higher levels of amino acids while moderating the accumulation of catechins, creating a balanced profile that combines umami depth with fresh vegetal clarity.
The production of Kabusecha follows the standard Japanese green tea process, where freshly harvested leaves are steamed to halt oxidation, then rolled and dried to achieve their characteristic needle-like form. The key distinction lies in the shaded cultivation stage, which requires precise timing and control of light reduction. This step significantly influences the final character of the tea, giving it a softer texture and a more rounded aromatic profile compared to non-shaded teas.
Kabusecha occupies an intermediate position in Japanese tea culture, positioned between unshaded Sencha and more heavily shaded teas such as Gyokuro or Tencha. It offers a balance between brightness and depth, making it both accessible and complex. This versatility has made Kabusecha a valued category for those seeking a refined expression of shading without the intensity associated with fully shaded teas.
TERROIR
Located at the southern tip of Kyushu Island, Kagoshima is one of Japan's most important tea-producing regions and is widely recognized for its ideal conditions for cultivating high-quality green tea. The region's fertile soils, formed by centuries of volcanic activity, provide an abundance of minerals that support healthy plant growth. Frequent mountain mists, abundant rainfall, a mild subtropical climate, and pronounced day-to-night temperature differences allow tea leaves to develop slowly, concentrating amino acids, aromatic compounds, and natural sweetness while preserving freshness. These unique environmental conditions contribute to teas with a rich umami character, bright vegetal notes, refined aroma, and remarkable balance.
Another important aspect is the integration of terroir with cultivation techniques. Producers skillfully coordinate shading duration, harvest timing, and processing parameters to match the regional conditions. This precise alignment ensures that the tea reflects both the natural characteristics of Kagoshima terroir and the refined Japanese craftsmanship.
Located near the Kirishima mountain range in Kagoshima Prefecture, this family-operated tea garden has been cultivating Japanese tea across three generations. Benefiting from fertile volcanic soil, pure mountain water, frequent mists, and significant day-to-night temperature variations, the gardens produce teas with remarkable aromatic depth and concentration. Tea is cultivated using environmentally conscious farming methods that promote biodiversity and healthy soils, while the exceptional quality of both cultivation and processing has been recognized through numerous international awards in Japan, the United Kingdom, France, and Belgium.
ORGANOLEPTICS
The dry leaf is needle-like and well-shaped, with a deep green tone and a soft natural sheen, reflecting shaded cultivation and delicate rolling. The aroma of the dry leaves is refined and slightly deeper compared to unshaded teas, with notes of steamed greens, fresh herbs, and a gentle marine nuance. In a preheated teapot, the tea opens quickly from the first infusion, releasing a warm and rounded aromatic profile, where vegetal freshness is complemented by soft umami and light creamy tones. As the leaves continue to unfold during brewing, the aroma becomes more integrated and expressive, combining fresh greenery with subtle sweetness and a smooth, balanced depth.
The aroma of the liquor is soft yet rich, with a harmonious combination of fresh vegetal notes, gentle marine accents, and a clear underlying sweetness. The taste is smooth and well-structured, with a medium to full body and a rounded, slightly creamy texture. From the first sip, a dense umami emerges, supported by fresh vegetal character and gradually developing into a soft sweetness with very mild, pleasant astringency. The aftertaste is long and clean, with a delicate cooling sensation and a returning sweetness that lingers on the palate. In the empty cup after drinking, a gentle, sweet and slightly marine aroma remains, leaving a calm and refined final impression.
GASTRONOMY
Kabusecha offers strong gastronomic potential due to its balance of umami richness, soft texture, and fresh vegetal clarity. Its profile integrates naturally into refined cuisine, where it can function both as a pairing element and as an ingredient in infusions, broths, and light sauces. The combination of depth and smoothness allows it to support dishes without overwhelming them, making it particularly suitable for precise, produce-focused cooking.
In pairing, it works especially well with seafood such as sashimi, lightly cured fish, and shellfish, where its umami enhances natural sweetness and texture. It also complements poultry and delicate white meats, as well as vegetable-based dishes, including steamed greens and lightly grilled seasonal vegetables. In a more contemporary setting, Kabusecha pairs effectively with soft cheeses and dairy-based dishes, and can also be used alongside desserts with low to moderate sweetness, such as custards or citrus-based preparations.
This tea also performs exceptionally well when brewed at lower temperatures or prepared as a cold infusion. In this format, the sweetness becomes more pronounced, the texture softer, and the overall profile more rounded. When served chilled or over ice, it delivers a clean, smooth, and elegant expression, making it highly suitable for modern gastronomy, tasting menus, and refined beverage programs.
"Kabusecha remains one of my favorite Japanese teas because of the beautiful balance it achieves between freshness, bright green character, and soft umami. The liquor is remarkably dense and silky, delivering a gentle yet deeply satisfying taste that I often describe as one of the smoothest expressions of Japanese green tea. Cultivars such as Saemidori and Okumidori add another dimension of sweetness and elegant aroma, creating a cup that feels complete and harmonious.
Every spring we taste numerous Kabusecha from different producers across Japan, yet for the past several years we have continued to return to the same tea garden. Behind every harvest I find the same passion for craftsmanship, respect for nature, and genuine dedication to quality: values that are reflected in every cup. In my opinion, this is one of the finest examples of Kabusecha available today. If you have never explored this category, or appreciate Sencha or Gyokuro, it is an excellent place to begin. If you love rich umami, this tea is simply one you should not miss."
— Andrei Ivanovs, Founder of AN SHIM TEA
Every spring we taste numerous Kabusecha from different producers across Japan, yet for the past several years we have continued to return to the same tea garden. Behind every harvest I find the same passion for craftsmanship, respect for nature, and genuine dedication to quality: values that are reflected in every cup. In my opinion, this is one of the finest examples of Kabusecha available today. If you have never explored this category, or appreciate Sencha or Gyokuro, it is an excellent place to begin. If you love rich umami, this tea is simply one you should not miss."
— Andrei Ivanovs, Founder of AN SHIM TEA
JAPANESE TEA
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