
Kabuse Sencha
Kabuse sencha sits between sencha and gyokuro: the bushes are covered for about a week before picking, long enough to raise the sweetness without going all the way to gyokuro. It keeps sencha's freshness while gaining a softer, rounder umami.







What Defines Kabuse Sencha
How it is grown and made, how it tastes, and how to brew it.Tea Type
Green tea
Processing
Shaded for about a week before picking, then steamed, rolled and dried like a sencha.
Taste
Sweet, gently vegetal, soft umami
Caffeine
~43 mg per serving (5 g)
Shading
About 1 week
Leaf Composition
Young leaves
Water Temperature
60°C (140°F)
Brewing Time
1 minute
Number of Infusions
3
How to Make
Kabuse Sencha Like a Pro

Heat the Water
Add the Leaves
Steep
Pour & Brew Again
Caffeine Level in Kabuse Sencha
~43 mg per serving (5 g)
Why Organic Kabuse Sencha Fields Make a Difference
Tea plants absorb everything from the soil, making pesticide-free farming especially important. The farmers we work with have found a way to grow delicious tea without harming the natural ecosystem.

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