Collection: KABUSECHA

“Kabuseru” means covering. To produce kabusecha the tea trees are covered with a black cloth two weeks before harvesting to block direct sunlight. This kind of covering has several functions. It keeps the tea plants warm and protects them from frost. As direct sunlight increases the production of catechins, the bitter and astringent component of tea, the shadowing of the plants leads to a strong reduction of the bitter taste of the tea. Growing in the dark leads to increased production of theanine, which is related to umami flavor. Therefore, the flavor of kabusecha tea excels in umami and sweetness. Another advantage of kabusecha is that it allows for a longer harvest period because it prevents the tender new shoots from hardening too quickly. The taste of kabusecha falls between gyokuro and sencha. Whereas kabusecha is covered by a cloth draped directly over the plant for about two weeks, gyokuro requires an elevated awning and is shaded for 3 weeks.