Kabusecha (かぶせ茶)
'Covered tea' shaded for a shorter period — roughly one to two weeks — between sencha and gyokuro in style.
| Water temperature | 60-70 °C |
|---|---|
| Steeping | 1-2 min |
| Caffeine (relative) | Moderate-higher |
| Growing / making | Shaded about 7-14 days |
| Taste | Balanced: sencha freshness with extra savoury depth |
About Kabusecha
Mie Prefecture is a major kabusecha producer. The short shading lifts the savoury amino-acid character without gyokuro's intensity or price band.
Brewing point
Use water at 60-70 °C and steep for 1-2 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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