KABUSECHA
SHADED TEA
GREEN TEA
★ ORGANIC FARMING
Sōō-shi, Kagoshima, Japan
Kabusecha is a shaded Japanese green tea produced in Japan, where tea bushes are covered for a short period before harvest to modify leaf composition. This partial shading increases amino acid content while moderating the development of catechins, resulting in a balance between umami richness and fresh vegetal clarity. The tea occupies a position between Sencha and more heavily shaded styles, offering a refined, soft profile with both depth and brightness. MORE.
AROMA
Nutty, caramel
TASTE
Marine, creamy
CULTIVAR: Saemidori / Okumidori / Yabukita
HARVEST: Spring (Shincha), 2025
GREEN TEA
★ ORGANIC FARMING
Sōō-shi, Kagoshima, Japan
Kabusecha is a shaded Japanese green tea produced in Japan, where tea bushes are covered for a short period before harvest to modify leaf composition. This partial shading increases amino acid content while moderating the development of catechins, resulting in a balance between umami richness and fresh vegetal clarity. The tea occupies a position between Sencha and more heavily shaded styles, offering a refined, soft profile with both depth and brightness. 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 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 careful 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 within Japanese tea culture, positioned between unshaded Sencha and more heavily shaded teas. 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
Kagoshima is characterized by a warm, humid climate with high levels of sunlight and regular rainfall, creating favorable conditions for vigorous tea plant growth. Due to its southern location, the growing season begins earlier compared to other regions, allowing for early and consistent harvests.
The soils in Kagoshima are largely volcanic in origin, well-drained, and rich in minerals. This composition supports strong root development and contributes to a clean, well-structured cup profile. At the same time, the natural fertility of these soils requires careful agricultural management to maintain balance and avoid excessive leaf growth, especially in shaded cultivation. Microclimate plays a critical role in shaping the character of Kabusecha. Frequent humidity, air movement, and periods of diffused sunlight help regulate plant metabolism, while the intentional shading of the tea bushes further reduces light exposure before harvest. This combination enhances the accumulation of amino acids, particularly L-theanine, while moderating the formation of catechins. The result is a tea that expresses soft umami, controlled astringency, and a smooth, balanced texture.
Another important aspect is the integration of terroir with cultivation technique. Producers carefully 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 and the refined influence of Japanese tea craftsmanship.
ORGANOLEPTICS
The dry leaf is needle-like and well-shaped, with a deep green tone and a soft natural sheen, reflecting careful rolling and shaded cultivation. 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 and насыщенный, 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 pronounced umami emerges, supported by fresh vegetal character and gradually developing into a soft sweetness with very mild, controlled 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, ingredient-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 cream-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 careful 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 within Japanese tea culture, positioned between unshaded Sencha and more heavily shaded teas. 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
Kagoshima is characterized by a warm, humid climate with high levels of sunlight and regular rainfall, creating favorable conditions for vigorous tea plant growth. Due to its southern location, the growing season begins earlier compared to other regions, allowing for early and consistent harvests.
The soils in Kagoshima are largely volcanic in origin, well-drained, and rich in minerals. This composition supports strong root development and contributes to a clean, well-structured cup profile. At the same time, the natural fertility of these soils requires careful agricultural management to maintain balance and avoid excessive leaf growth, especially in shaded cultivation. Microclimate plays a critical role in shaping the character of Kabusecha. Frequent humidity, air movement, and periods of diffused sunlight help regulate plant metabolism, while the intentional shading of the tea bushes further reduces light exposure before harvest. This combination enhances the accumulation of amino acids, particularly L-theanine, while moderating the formation of catechins. The result is a tea that expresses soft umami, controlled astringency, and a smooth, balanced texture.
Another important aspect is the integration of terroir with cultivation technique. Producers carefully 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 and the refined influence of Japanese tea craftsmanship.
ORGANOLEPTICS
The dry leaf is needle-like and well-shaped, with a deep green tone and a soft natural sheen, reflecting careful rolling and shaded cultivation. 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 and насыщенный, 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 pronounced umami emerges, supported by fresh vegetal character and gradually developing into a soft sweetness with very mild, controlled 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, ingredient-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 cream-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.
JAPANESE TEA
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