Kabusecha: A Shade-Grown Japanese Leaf Tea

You read “shade-grown tea” on a kabusecha package and wonder whether to prepare it like gyokuro? Kabusecha is a Japanese green tea; its leaves are shaded shortly before harvest, then steeped. It can retain vegetal freshness with some roundness related to that growing method. The label still can't replace tasting it.

We'd taste it on its own before adding it to a mixed drink. That makes it easier to notice what the leaf brings; milk can hide that nuance.

What does shading mean for kabusecha?

The tea plants are covered before harvest. The leaves are then steamed, rolled and dried. Gyokuro is shaded too, but kabusecha's shading period is generally shorter. The exact duration depends on how it is made.

We wouldn't infer quality from the word “shaded” alone. Look at the leaf and the method described, then taste. If the description lacks detail, the cup gives you a firmer point of reference than an assumed grade.

How do you steep a first cup of kabusecha?

Put the leaves in a small teapot. Pour in hot water that is no longer boiling, follow the directions for your tea first, then strain it completely. Taste before adjusting the time or temperature for the next serving.

We'd begin with moderate heat to leave room for its roundness. If you like a more assertive cup, try slightly hotter water next. Keep the leaf dose the same for both attempts so you can better tell what the water changed.

What taste should you look for in kabusecha?

The leaf may taste vegetal, with a round savory quality called umami and a little liveliness. The result changes with the tea and its infusion. A sweet cup doesn't prove longer shading; a lively one doesn't rule out kabusecha.

We'd compare the first and second infusions if we wanted to get to know the leaf better. It doesn't feel quite the same twice. If you only want a quick cup, you can stop after the first without breaking any rule.

Kabusecha, sencha or gyokuro: what does the name change?

Ordinary sencha tea grows without that shading period, then its leaves are steamed and rolled. Gyokuro is also shaded, generally longer than kabusecha. These names describe cultivation and leaf processing; they don't automatically rank the cups.

Kabusecha remains a leaf tea to steep. Tencha, a shaded leaf that is then dried, is milled into matcha; its powder is mixed with water.