Kabusecha is a high-quality green tea variety native to Japan. It boasts a unique aroma and flavor profile, particularly due to the way its leaves are grown. Kabusecha can be described as a type between Gyokuro and Sencha. It is grown in shade like Gyokuro, but with a shorter shade period (typically 7–10 days). Kabusecha is considered a higher-quality version of Sencha. When brewed, it has a light yellow-green color; offering a rich green tea aroma and a slightly sweet flavor with a slightly bitter, grassy taste.

Benefits: Kabusecha contains more caffeine than Sencha. Typically, a 240ml cup contains 20–30 mg of caffeine. This can help increase mental alertness and boost energy levels. Consuming it one to two hours before exercise may support performance. The catechins it contains can help speed up metabolism and support fat burning. It may also have an appetite-suppressing effect; however, tea is not a meal replacement. A balanced and healthy diet should not be neglected.

Ingredients: Green tea.

Brewing Technique:

Add 2 teaspoons of tea to 250 ml of warm (not boiling, ideally 80–85 °C) water. Let it steep for about 2 minutes, then enjoy.

Weight: 50 grams, approximately 30 cups.

Important note: A great thing about this tea is that you can brew the same amount twice. Green teas are generally brewed at 80–85°C for 4–5 minutes. Brewing at higher temperatures or for longer periods will cause the tea leaves to lose nutritional value and become bitter.

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Origin: Japan.

Storage Conditions: Store in a cool, dry, and odorless place. Prefer wooden boxes, glass jars, or special metal-covered, airtight containers. Airtight metal or ceramic containers are generally the most suitable. Plastic containers can also be used if necessary.

Information;

Tea first appeared in written sources in Japan in the eighth century when it was introduced by monks, diplomats, and merchants. Japanese Buddhist monks contributed to the spread of tea when they traveled to China and returned to Japan. Sencha, however, emerged in 1735. Baisao (also known as Ko Yugai), a tea seller in Kyoto, developed what he called "sencha," meaning roasted/boiled tea.

While many Chinese producers roast their tea in pans, Baisao uses a method of immersing the tea leaves whole in boiling water and then simmering them over low heat.

Kabusecha, as its name suggests, is similar to Sencha; however, it is a type of tea grown partly in the shade. It is obtained from the Camellia sinensis tea plant. The Yabukita variety is the most widely cultivated type. The largest Kabusecha producing region is the Mie province.

Information: A world first;

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