Kabusecha

Background & Story

Kabusecha, often translated as “covered tea,” is a unique Japanese green tea that sits between sencha and gyokuro in character. It is produced using a semi-shading method, where tea bushes are covered with cloth or netting for about one to two weeks before harvest. This partial shading gently alters the chemistry of the leaves, giving kabusecha more sweetness and umami than sencha, but less intensity than the fully shaded gyokuro. The result is a tea prized for its balanced flavor, smooth mouthfeel, and refreshing finish.

The shading process is central to kabusecha’s identity. By limiting sunlight, the plant reduces catechin production (which creates bitterness) and increases amino acids, particularly L-theanine, which are responsible for the tea’s natural sweetness and savory umami. Chlorophyll levels also rise, giving the leaves a deeper green color and producing a liquor that is vibrant and aromatic.

Kabusecha is generally harvested during the first flush (ichibancha) in late spring, when the leaves are young and tender. The processing steps are similar to sencha: steaming, rolling, and drying. However, because of its partial shading, kabusecha retains a softness and richness that distinguishes it from other Japanese green teas.

Traditionally, kabusecha was less widely produced than sencha or gyokuro, but it has gained appreciation among tea enthusiasts who value its balance of affordability and refinement. While gyokuro is often reserved for special occasions, kabusecha provides an accessible way to enjoy the qualities of shaded tea in daily life.

Regions such as Shizuoka, Uji, and Kagoshima are known for kabusecha production, each imparting subtle variations in taste and aroma. Whether enjoyed hot in spring or cold-brewed in summer, kabusecha offers a harmonious blend of freshness and depth, embodying the middle ground of Japan’s green tea spectrum.