This Year's New Tea - Shizuoka Tea - Fukamushi Tea - Kabusecha - 100g x 2 Bags - Japanese Green Tea - Sencha - Fukamushi Tea

Kabusecha is tea cultivated by covering the tea leaves with a shade cloth, such as a cold-weather cloth, before harvesting to block sunlight. It is positioned between Gyokuro and Sencha, and can be said to possess the best qualities of both.

Recommended by a Japanese tea appraiser, it has a rich flavor, sweetness, and a wonderful liquor color. This Kabusecha has been finished in a raw tea style.

2026 Harvest Year

Name: Sencha
Ingredients: Tea (Domestic)
Net Content: 100g
Best Before: 2027 04

Variety: Yabukita, Makinohara City

As the name suggests, Kabusecha is characterized by being cultivated by covering the tea leaves with a cloth called Kanreisha (shade cloth) before harvesting. Tea leaves contain theanine, an amino acid produced by the roots. Theanine accounts for about 50% of all amino acids in Japanese tea and is the component that brings out the umami of Japanese tea. The more tea contains amino acids, including theanine, the stronger its umami and sweetness will be. It is known that theanine changes into catechin when tea leaves are exposed to sunlight. Catechin is the component that brings out the bitterness and astringency of Japanese tea, so as tea leaves are exposed to sunlight and theanine changes into catechin, the tea becomes characterized by bitterness and astringency rather than umami and sweetness. By blocking sunlight, theanine in the tea leaves is less likely to change into catechin, resulting in a tea with more theanine and less catechin, meaning it has a strong umami and sweetness, with suppressed astringency and bitterness.

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