Kabusecha Green Tea

Kabusecha Green Tea is somewhat similar to Gyokuro whereby the tea plants are shaded about 2-3 weeks prior to harvesting. However, instead of depriving the plants of all sunlight, it is shaded to a degree of about 40 – 50%. The dappled sunlight makes for another high grade tea. It is sweeter than Gyokuro and radiates a hue of emerald green.


Brewing Kabusecha

Water - Use cold, filtered water. Avoid tap water if possible since the chlorine may affect the quality of tea.

Heat water to a boil and allow it to sit for a minutes. Remember green tea is more delicate than black tea so you want to make sure that the water is a little cooler. Boiling water also cooks the leaves and results in them losing their flavour.

Steeping time - Steep for about 1 minute

Pour tea through a strainer or if you are using an infusing basket, remove basket and pour. Enjoy!

Return to Green Tea page from Kabusecha Green Tea