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Kabuse – #26

Ingredients: 100% aracha from Wazuka, Kyoto
Region: Kyoto
Season: Spring harvest
Growing Altitude: 500 m
Producer: Akihiro Kita
Cultivar: Yabukita, about 35 years old
Cultivation Notes: Covered for 14 days before harvesting with tarp to reduce 85% of sunlight reaching the leaves
Processing notes: Light steaming (about 20 seconds). Rolled leaves
Shading: Shaded, 2 weeks

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Kabuse – #26

Kabuse Sencha, or shaded tea, is a premium green tea from Kyoto, Japan. Grown at a relatively high altitude for the region, the tea is shaded just as the new leaves begin to sprout in early May. This technique reduces sunlight by as much as 85% and encourages the plant to produce wide, tender, chlorophyll-rich leaves. The leaves are then harvested two weeks later.

This process creates a tea that can be steeped using the warm water steeping technique to produce a thick, syrupy tea that is sweet and delicate.

Standard western-style brewing Instructions –
Brewing vessel: small teapot // Tea: 7 grams // Water: 300ml // Water Temperature: 70˚C // Possible infusions: 2-3 // Brewing Time: 60/30/80 seconds
(Please note that these are only basic guidelines. Many elements can affect the quality of your brew. We recommend finding a method that suits your personal taste.)


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