G-JP-023

Kabusecha

冠茶

Shaded steamed, from Shizuoka, Japan.

Green tea

Kabusecha is strongest on sweetness, umami and smoothness. Typical tasting words: steamed greens, edamame, nori, sweet pea, fresh grass. Developed as an intermediate style between sencha and gyokuro, shaded for 7 to 14 days directly over the bushes. A versatile tea offering the umami depth of gyokuro alongside the refreshing brightness of sencha.

Also known as Kabuse Sencha and Covered Tea.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency2umami4brightness2body3smoothness4aroma intensity3finish length4

Flavour families, 0 to 5

floral1fruity0vegetal4marine3nutty0toasty0malty0honey0spicy0woody0earthy0smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Shizuoka, Japan
Plant: Camellia sinensis var. sinensis, Yabukita
Harvest: spring, first flush
Elevation: mid
Oxidation: 0 to 2%
Roast: unroasted
Leaf: needle
Price band: mid-range
Availability: fairly common
Ageing: not for ageing
Forgiving to brew: 2 of 5
L-theanine: high

Made by: shading, then steaming, then primary rolling, then secondary rolling, then final rolling, then drying.

Caffeine

A cup of Kabusecha carries a typical estimate of 45 mg of caffeine, within a range of 30 to 60 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	65 to 70 °C	90 s, 60 s, 100 s
Gongfu, 100 ml	5 g	65 to 70 °C	60 s, 45 s, 60 s, 75 s, 90 s, 2 min
Cold brew, 250 ml	3 g	Fridge	3 to 6 hours

Up to 3 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
morning
midday
study_focus
relaxing

Pairs with sushi, seafood and salads. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.