KEIKO Kabusecha Tasting Set


Make a Japanese green tea fan happy or taste yourself through the fine KEIKO teas of the early first picking to explore the different flavors and find your personal favorite…. The decorative gift box contains 15g each of Kabusecha Diamond Leaf, Tenko, Dan, Soshun and Tenbu Fuka. In addition, the set contains a notebook that contains information and tips on preparation and 20 evaluation pages with instructions on and space for recording the results and observations from your tastings.

For more information and illustrations refer to the product description below.


Keiko Tee’s Kabusecha Tea Tasting Set

Make a tea fan happy or taste yourself through the fine KEIKO teas of the early first picking to explore the different flavors and find your personal favorite.

KEIKO Tee Kabusecha Tea Tasting Set

click picture to enlarge

The Tea Tasting Set comes in a decorative gift box, containing 15g each of the following teas :


KEIKO Tee Kabusecha Tea Tasting Set

+ 1 Notebook for Tea Tasting Notes

Also included in the Tea Tasting Set is a notebook, in which you can record the results and observations from your tastings. The notebook contains information and tips on preparation and 20 evaluation pages that give clues about what to look out for during tea tasting and help to visualize the influence of preparation on the taste and the classification of the aromas (printed CO2 neutrally on 100% recycled paper) .

All 5 Teas have the following propertis in common…

Kabusecha Tea

Kabusecha or Kabuse Sencha means shaded Sencha. For this purpose, the tea plants are shaded with special nets for 7-10 days before harvest. These only let about half of the light through (“half-shaded tea”). This in turn leads to the plants having a high content of chlorophyll and other active substances, while developing few bitters only at the same time. Their characteristic “shade aroma” is called “ooika” .


The teas in this set were all deep-steamed (Fukamushi-cha, 100 – 120 seconds steaming). As a result, the leave pores open through the gentle steaming, so that the active substances easier extract into the water. This in turn is reflected in the deep green cup color and exceptional potential. Thereby, top qualities like these produce at least 4 delicious infusions !

Picking and Origin

All 5 varieties contained in the box come from the first spring picking (also: early or pre-picking). This in turn falls in Kagoshima, the growing area of all KEIKO teas on the southern tip of Japan, in the second half of April.

High Theanine

Incidentally, the early pickings also have a particularly high thean content, which is noticeable by the sweet taste and is best revealed when the infusion temperature is low t!

Preparation an Storage

What all 5 types of tea have in common is a recommended infusion temperature between 60 ° C and 70 ° C. For the first infusion, let steep for about 1 minute at a dosage of approx. 2-3g / 100ml. Then swirl briefly for further infusions and pour out after a few seconds. In order to get all the healthy ingredients out of the tea leaf, you might use boiling hot water for the last infusion. In addition, you ca extend the infusion time for this steep.

Intensely steamed early pickings are also particularly suitable for cold infusions (mizudashi). Even with cold water, you can get an intense and refreshing tea after just a few minutes. Since the bitter substances do not dissolve so much in cold water, the sweet aromas of the Kabusecha get a special highlight.

In addition, we recommend storing the tightly closed bag in a dry place at the coolest possible temperature, ideally in the refrigerator.

The Teas contained in the Tea Tasting Set…

Kabusecha Soshun

“Soshun” means “early spring”… On the one hand, this naming is reminiscent of this tea’s early picking period mid to late April. On the other hand, it reflects the wonderfully rich, multi-layered and sweet fragrance and velvety harmonious taste of the bright green cup .

Teefarben - Kabusecha Soshun

Kabusecha Diamond Leaf

This spring tea’s picking also takes place around mid-April, after the first leaf buds have opened. Only the most tender leaves qualify for picking. This reflects in the rich, unforgettable fruity aroma and the lovely floral scent, exuding a strong sense of anticipation when opening the can.

Teefarben - Kabusecha Diamond Leaf

Tenbu Fuka(mushi)

Tenbu Fuka, Tenbu = “sky dance”, is also picked in mid-April. In the deep dark green cup, the aftertaste is truly “infinite”. This variety, considered a rarity in Japan, will hold positive surprise even connoisseurs of top-quality green teas.

Teefarben - Kabusecha Tenbu Fuka

Kabusecha Dan

The “Dan” is also a tea from the early 1st picking in April. The stronger firing during drying gives this harmonious tea its deep green cup, the warm, voluminous fragrance and its beguiling, velvety taste. The name of the tea also derives from the unusual method of processing: “Warm”.

Teefarben - Kabuse Dan

Kabusecha Tenko

Tenko, “gift of heaven”, is a half-shaded green tea picked at the end of April. Like the Tenbu Fuka and Soshun, it has this “recurring taste” that lingers on the tongue for a long time. The jade-green cup has a rich, fruity-fresh scent and a nutty taste full of character .

Teefarben - Kabusecha Tenko

By the way, the following blog article provides an overview of the basic types of Japanese Sencha teas :

Japanese Green Tea – History and Present Face


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