The name "kabuse" comes from the Japanese verb "kabuseru", which means "to shade." As in the case of gyokuro, during the growing season, young shoots are sheltered from sunlight in order to increase their theanine content, reduce astringency and enhance aroma. Unlike gyokuro, whose plantations are equipped with a stationary awning, for the kabuse-cha standard, a protective fabric is used that directly covers the tea bushes. The second difference is the shading time: from 3 to 10 days for kabuse and 21 days for gyokuro. Thus, kabuse occupies an intermediate position between gyokuro and sencha.
Spring harvest 2021.
In appearance: thin, dark-green tubes of twisted tea leaves and their fragments. The fragrance is intensive, grassy-floral with a nutty hint. The infusion is slightly cloudy, with a bright green shade.
The bouquet of the ready-made tea is fresh, grassy-floral with a nutty note. The fragrance is tender, grassy-floral. The taste is refined and full-bodied, oily and sweet, pleasantly tart, with a lingering, sappy aftertaste.
Classic Japanese brewing method is to put the tea in a teapot at the rate of 2 g per 100 ml, add hot water (70°C), and after 45-60 seconds pour the tea into cups. You can steep the tea up to three times. The time of the second steeping is 15 seconds; for the third steeping it is 30 seconds.
“Kabuse” is an excellent choice to recharge with cheerfulness and optimism. We especially recommend it to those who like juicy and bright taste, without astringency and bitterness.