Kabusecha (かぶせ茶)

Kabusecha (かぶせ茶) is a Japanese green tea made from tea plants shaded for a relatively short period before harvest, commonly around one week. Shading gives the leaves a deeper green appearance, a sweeter and more umami-rich taste, and a distinctive aroma known as ooika. Compared with Sencha, Kabusecha is generally softer and more savory. Compared with Gyokuro, it usually retains more freshness and a lighter finish. This balance makes it one of Japan’s most versatile shaded green teas. The name comes from the Japanese verb kabuseru, meaning “to cover,” referring to the practice of covering the tea plants before harvest. Unlike tea categories defined mainly by steaming or roasting, Kabusecha begins in the field. TOCWhat Is Kabusecha? Kabusecha comes from tea plants that farmers shade shortly before harvest. Japan’s Ministry of Agriculture, Forestry and Fisheries commonly describes Kabusecha as tea grown under shade for approximately one week, although actual practices vary by region and producer. In Mie, for example, farmers may cover the tea plants for roughly one to two weeks. The term Kabusecha primarily describes the cultivation method farmers use before harvest. It does not refer...