Kabusecha tea

Unlike most Sencha cultivated in un-shaded gardens exposed to direct sunlight, Kabuse-cha Sencha requires shading tea plants a few weeks prior to harvest. Special nets (Kabusé) are hung over the plants to obtain a natural shade without completely letting out sunlight.

Kabuse-cha Sencha has a mellower flavor and more subtle color than Sencha grown in direct sunlight. The taste is a little sweeter and has a particularly fresh and "shady" or "fruity" aftertaste. It should be usually steeped at lower water temperatures (about 65-70°C) using pure water.

Regions: Grown in Sechibaru located in the hills north of the town where tea is grown to an elevation of up to 450m. Kabusecha is mostly prepared in the Kagoshima district and is called "The champagne of japanese green teas" by some.

Popularity: Produced in very limited amounts, it may be hand harvested and the best of the crop is costly.

References

• Greentealovers (2005): Green Tea types and their proper preparationio:Kabusecha

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It uses material from the Wikipedia article Kabusecha tea.