KABUSECHA
SHADED TEA
GREEN TEA
★ ORGANIC FARMING
Sōō-shi, Kagoshima, Japan
Kabusecha "Shaded Tea" is a unique Japanese green tea that is partially shaded before harvest. It strikes a perfect balance between the fresh brightness of Sencha and the rich umami of Gyokuro. This gentle shading enhances its sweetness and softness, resulting in a smooth, aromatic cup with a vibrant green hue. This year, we are proud to present three distinct varieties crafted by an experienced, award-winning tea master. The pristine natural environment and exceptional craftsmanship make them outstanding examples of authentic Japanese Kabusecha. MORE.
AROMA
Nutty, caramel
TASTE
Marine, creamy
CULTIVAR: Saemidori / Okumidori / Yabukita
HARVEST: Spring (Shincha), 2025
GREEN TEA
★ ORGANIC FARMING
Sōō-shi, Kagoshima, Japan
Kabusecha "Shaded Tea" is a unique Japanese green tea that is partially shaded before harvest. It strikes a perfect balance between the fresh brightness of Sencha and the rich umami of Gyokuro. This gentle shading enhances its sweetness and softness, resulting in a smooth, aromatic cup with a vibrant green hue. This year, we are proud to present three distinct varieties crafted by an experienced, award-winning tea master. The pristine natural environment and exceptional craftsmanship make them outstanding examples of authentic Japanese Kabusecha. MORE.
AROMA
Nutty, caramel
TASTE
Marine, creamy
CULTIVAR: Saemidori / Okumidori / Yabukita
HARVEST: Spring (Shincha), 2025
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 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
Sueyoshi Seicha Kobo is a third-generation tea producer from Sōō-shi, Kagoshima Prefecture, located near the Kirishima mountain range. The estate is surrounded by clean air, pure water, and a unique climate with large day–night temperature differences, ideal for producing rich, aromatic Japanese green teas. Sueyoshi Seicha Kobo cultivates their tea using eco-conscious farming methods inspired by Shizuoka’s tea-grass-field method, which supports biodiversity and soil health. The gardens benefit from Kagoshima’s fertile volcanic soil and gentle mountain mists, which slow leaf growth and enhance flavor concentration.
Kagoshima Prefecture, in southern Kyushu, is Japan’s second-largest tea-producing area, known for its early harvests and diverse cultivars. The proximity to active volcanoes enriches the soil with minerals, while the mild subtropical climate ensures vibrant growth. The Sueyoshi tea gardens’ location near the Kirishima mountains adds cool mists and clean water, essential for producing teas of exceptional clarity and depth.
Sueyoshi Seicha Kobo’s teas have been repeatedly awarded in Japan and abroad, including: The Leafies (UK) – Excellence Awards (2023, 2024), Great Taste Awards (UK) – Multiple 1-, 2-, and 3-star ratings (2021–2024), Japanese Tea Selection Paris – Top awards (2020, 2021), Superior Taste Award (Belgium) – 2020, Teas of the World (France) – Gourmet Medal (2019). These accolades confirm their mastery in both farming and processing, and the global appreciation for their teas.
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. Experiment with various savory or sweet dishes to discover your ideal pairing. This tea complements various foods thanks to its complex and intense flavor profile. Additionally, you can infuse it into sauces, vinegars, or oils, allowing the flavors to mingle over time.
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
Sueyoshi Seicha Kobo is a third-generation tea producer from Sōō-shi, Kagoshima Prefecture, located near the Kirishima mountain range. The estate is surrounded by clean air, pure water, and a unique climate with large day–night temperature differences, ideal for producing rich, aromatic Japanese green teas. Sueyoshi Seicha Kobo cultivates their tea using eco-conscious farming methods inspired by Shizuoka’s tea-grass-field method, which supports biodiversity and soil health. The gardens benefit from Kagoshima’s fertile volcanic soil and gentle mountain mists, which slow leaf growth and enhance flavor concentration.
Kagoshima Prefecture, in southern Kyushu, is Japan’s second-largest tea-producing area, known for its early harvests and diverse cultivars. The proximity to active volcanoes enriches the soil with minerals, while the mild subtropical climate ensures vibrant growth. The Sueyoshi tea gardens’ location near the Kirishima mountains adds cool mists and clean water, essential for producing teas of exceptional clarity and depth.
Sueyoshi Seicha Kobo’s teas have been repeatedly awarded in Japan and abroad, including: The Leafies (UK) – Excellence Awards (2023, 2024), Great Taste Awards (UK) – Multiple 1-, 2-, and 3-star ratings (2021–2024), Japanese Tea Selection Paris – Top awards (2020, 2021), Superior Taste Award (Belgium) – 2020, Teas of the World (France) – Gourmet Medal (2019). These accolades confirm their mastery in both farming and processing, and the global appreciation for their teas.
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. Experiment with various savory or sweet dishes to discover your ideal pairing. This tea complements various foods thanks to its complex and intense flavor profile. Additionally, you can infuse it into sauces, vinegars, or oils, allowing the flavors to mingle over time.
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