Kabusecha Haru Green Tea

6,8039,90

Kabusecha Haru (“Kabusecha of spring”) is a half-shaded Japanese green tea from the prefecture of Kagoshima in the south of Japan, picked in the beginning of the main harvest season in May. Rich volcanicn soils, the careful timing of the optimal picking date, several weeks of shading with “kabuse nets” before picking and a high leaf grade are guarantors for a top class Kabusecha tea (also: “Kabuse Sencha”).

For more information and illustration, please refer to the detailed product description below.

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Description

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Kabusecha Haru

Kabusecha (also: “Kabuse Sencha“) tea is a half-shaded Japanese green tea. As such, it’s most defining feature is the half-shading of the tea plants with “Kabuse” nets during the days/weeks before the picking. For our Kabusecha “Haru” (= “Kabusecha of spring”), this is taking place in May, right at the beginning of the main picking season. Origin of this tea is the region around Kagoshima, capital of the prefecture with the same name on the southernmost tip of Japan. After all, the region on the island Kyushu is the country’s second-most important tea cultivation region. Here, the vicinity of the tea gardens to the still active volcano “Sakurajima” makes a difference. For example, it is responsible for the particularly rich and fertile soils in which our Kabusecha Haru crops. Then, the soothing climate of the southern Kagoshima region, tailor-made for tea cultivation does one more thing to make Kabusecha Haru a high class Kabusecha.

  Map of Japanese tea cultivation regions: Kagoshimaja

What is Kabusecha?

For Kabusecha, the cultivation of tea bushes takes place under so-called Kabuse nets during the last few weeks before the picking. Due to the coarse-meshed texture of these nets, one also refers to Kabuse Cha (jap. “kabuse” = Netz) as half-shaded tea. With the Kabusecha method, about 50% of the sunlight is being filtered out, compared to ca. 90% for Gyokuro tea.

The idea behind the Kabusecha method is that of recreating natural conditions. This means exposing the tea bushes to a part-shading as would be provided by trees and larger bushes in natural environments. The withdrawal of light during this period triggers activities in the tea plant that are leading to an altered composition of ingredients. Among these are increased amounts of amino acids (e.g. Theanine) and alkaloids (e.g. Caffeine, Theophyllin). Another effect is a reduction of bitterns (e.g. catechines), altogether resulting in a higher sweetness of the tea. Also the aromatic fragrance and the deep green color of the tea intensify through the shading.

Kabusecha Haru half-shaded Green Tea from the first days of the main picking season

Processing

The first processing step is the steaming of the fresh deep green tea leaves. In favor of optimal exploitation of active ingredients and to prevent oxidation processes, this must take place as soon as possible after picking. After stopping oxidation processes this way, the following steps are the cooling, rolling and driying of the tea leafes. Then, the producer vacuum-packages his Kabusecha green tea right on the spot. This way, the active substances, aromatic fragrance and intensive taste remain preserved throughout the tea’s streamlined way to distant shores and right up to your tea cup.

Taste and Aroma

Kabusecha Haru convinces with the best of two worlds, the world of light and the world of shadow. The result of this is a full, vivid aroma and a bright shining jade-green cup with delicate fragrance. At the same time, the taste of Kabusecha Haru is the invigorating taste of spring in its full blossom. The sweetness that is characteristic for shaded teas and notes of fresh-cut April gras/hay unite in perfect harmony with distinct citrus notes. Altogether, it’s a 1:1 reflection of the season of blooming life and growth in the nature in a way that remains unparalleled in later pickings.

Kabusecha Haru Green Tea: bright jade-green cup

Preparation

At first, put 4-5g Kabusecha Haru tea leaves in your teapot or shiboridashi. Then, pour over with 200ml water of a temperature about 70°C-80°C. Finally, for a delicious spring frest first steep, let infuse for 1-2 minutes. A second infusion at the same temperature and shorter infusion time (1/2 minute) lives well up to the first one. Then slightly increase water temperature and infusion from steep to steep for further follow-up infusions.

Kabusecha Haru Grüner Halbschatten-Tee aus Japan

For more information and on Kabusecha and other Japanese green teas please read my dedicated article in Siam Tea Blog:

(Green) Tea in Japan – History and Modern Appearance

Additional information

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Weight

25g, 50g, 100g, 200g

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