Uji kabusecha is shade covered for two weeks, which gives it a thicker texture and balanced savoriness. This shading forces the plant to produce more l-theanine (the rich umami flavor) and reduces the catechins (an antioxidant that produces the astringent taste).
Our Kabusecha comes from the Uji region of Kyoto and is grown without use of pesticides or fertilizer. Tea farmer Shinichi Kihara follows Shumei natural agriculture methods.
Tasting Notes Sea Air | Lemon Biscuit | Delicate Umami
Region Uji, Kyoto
Producer Shinichi Kihara
Gift wrap in a hand-dyed furoshiki cloth.
Kabusecha Brewing Instructions