A screen is set up to cover the tea plants about one week before they are ready to … It’s shaded for about a week before harvesting. kabusecha; mild green tea which has been lightly screened from sunlight for 1-3 weeks before picking: ... Chinese characters and even whole words were borrowed by Japan from the Chinese language in the 5th century. Kabusecha. Kabusecha Takamado. Soft, sweet, light, and bright; these are all the characteristics of a high grade tea, be it Japanese, Chinese, Taiwanese, or Indian. It can depend on any number of variables: my mood, what I have eaten for breakfast, the time of day. It’s refreshing but sweeter than regular sencha. Mecha Since I never tried a kabusecha before and since it’s pretty rare to find it in Denmark, I decided to give it a try. nihongo|Kabusecha|被せ茶 is a Sencha tea cultivated in un-shaded gardens exposed to direct sunlight, which, unlike other varieties, requires shading the tea plants a few weeks prior to harvest. The aroma is salty and grassy. With all the aroma of the deep woods—comparable perhaps only to our Chinese Yunsi—this particularly refined Kabusecha, produced with the balanced Chumushi style of steaming, offers a rich mouthfeel with intense umami tempered by sweetness and subtle fruity notes. Japanese, generally speaking, Japanese green tea. I am constantly asked if I have a favorite tea. Kabusecha is a special Japanese green tea in-between gyokuro and sencha. Perhaps the most influential factor though, is the time of year. Sencha can also be shaded for a few days before harvesting too, to develop a stronger savory and sweet flavor popular in gyokuro. Japan. This is how gyokuro, kabusecha or matcha are obtained. Tea producers that grow gyokuro also usually make kabusecha, and therefore it is not surprising to see that in Kyushu, a lot of kabusecha comes from Yame area. Precious porcelain. This question always seems to catch me off guard because simply, the answer is no. The shading makes it milder than regular sencha. The difference in processing (and price) between the gyokuro and the kabusecha reveals itself in the taste. This version comes from the Yabukita clone and is lightly steamed. Depending on the way of producing the tea along with the type of tea bush used, tea is processed in different ways after harvest. Try this tea first. Kabusecha steeps to a yellow-green colour, and is a bit cloudy/murky with the tea dust suspended throughout. Kabusecha: a variant of sencha that is shaded for one to two weeks before harvest. Ms. Zhang, an artist who combines modernity and tradition. Kabusecha. Special nets (kabuse) are hung over the plants to obtain a natural shade without completely letting out sunlight. Kabusecha literally means “covered tea” and refers to sencha that has been grown in the shade instead of in full sunlight. Much of the time, if a word or character is used in both languages, it will have the same or a similar meaning. Organic Kabusecha is grown for 14 to 20 days under 45% shade before harvest giving it taste characteristics of both sencha and gyokuro. A Chinese technique that is perfectly suited for tasting delicate teas. The flavour profile has a considerable amount of umami – some saltiness that reminds me of being near the ocean, grassy notes, with just a hint of bitterness at the tail end of each sip. Exclusive. Discover her work. My tea desires are in constant flux. ... Kabusecha Takamado Green Tea. It was mainly Chinese teas and teaware it sold, but they had a small selection of Japanese teas too. Kabusecha is a delicious and fine tea but quite rare as it represents less than 5% of the total production of green tea in Japan. The gyokuro is extremely refined. Kabusecha. Essentially this tea is half way between Sencha and Gyokuro. Kamairicha: a tea which is pan-fired in the Chinese style, this tends to be less bitter than steamed teas. 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