Description
The CLUBBOX @ Siam Tea Shop
The SiamTeas Club Box is a flexible format for bundling several types of tea in generously proportioned tasting size on a monthly basis at prefential price. At this, the selection of teas compiled in the box can either represent a specific topic, sample the most recent new introductions at Siam Tea Shop or simply offer a random choice of personal favorites of mine.
August 2023 Clubbox @ Siam Tea Shop – Kabusecha Box
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20th Edition (August ’23) – “Kabusecha Box” (Kabuse Cha Box)
The 20th edition – August 2023 – is a Kabusecha Box. As such, it offers 12g each of the following 5 Japanese “Kabusecha” (half-shaded green tea):
1. Kabusecha Haru
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”).
2. Kabusecha Tenko
“Tenko” Kabusecha tea (jap. “Tenko” = “present of the sky”) is Japanese half-shaded green tea picked towards the end of the early harvest (end of April) from the prefecture of Kagoshima in the south of Japan. The early picking character, several weeks of shading with “Kabuse nets” before the harvest and a high leaf grade guarantee top class Kabusecha tea (also: “Kabuse Sencha”).
3. Tokuya’s “Natural Cycle” Goko Kabusecha
Traditional Japanese Kabusecha “half-shaded” tea from Tokuya Yamazaki’s “natural cycle” tea garden in Kamo, southern Kyoto. When infused, the long, dark green needles produce a characteristcally bright green shimmering cup. In terms of taste, the tea pleases with the umami sweetness that is characteristical for Kabusecha teas, accompanied by a pleasantly unobtrusive, natural grassy note.
4. Kabusecha Tenbu Fukamushi
Kabusecha Tenbu Fukamushi (or „Fukamushicha“, jap. = „deep-steamed tea“) is a half-shaded green tea from Kagoshima, south-Japan. The early picking time, 2-3 weeks of shading with Kabuse nets and the special “deep-steaming” method applied guarantee for a top-grade Japanese green tea that stands out from common Sencha and Kabusecha teas through its overwhelming aroma and its sweet,, spring-fresh taste.
5. Kabusecha Diamond Leaf
Kabusecha “Diamond Leaf” is a Japanese half-shaded green tea from the prefecture of Kagoshima in the south of Japan, picked in the second half of April, right after first leaf shoots have opened. The special character of the delicate, freshly budded tea leaves of the early picking season, several weeks of shading with “Kabuse nets” before the harvest and the selection of only the most delicate leaves guarantee a Kabusecha tea (also: “Kabuse Sencha”) that is truly leading the top class.
The “Kabusecha” Method – Japanese “Half-Shaded” Green Teas
Kabusecha is a type of Japanese green tea variety, for which tea bushes are shaded with so-called “Kabuse” nets before plucking. The goal is to create semi-shaded conditions to mimic natural light conditions in forest environments. This reduced UV exposure leads to a slower photosynthesis and gentler leaf development. Simultaneously, the process results in increased production of amino acids and chlorophyll, giving the tea a mild, sweet taste and its characteristic green color.
The practice of shading tea bushes for Kabusecha production has its roots in the 17th century. Originally developed to protect delicate young tea leaves from excessive sunlight, this technique led to the creation of a new tea category. While older methods like Gyokuro emphasize longer shading durations, Kabusecha emphasizes a more balanced approach.
The traditional method involves delicately placing Kabuse nets over the tea bushes, allowing diffuse light to reach the leaves for about two weeks. This limited shading promotes harmonious leaf development and encourages a balanced blend of Gyokuro and Sencha’s characteristic flavor profiles. The connection between shading and tea production in the form of Kabusecha is not just a cultural tradition but also a masterpiece of tea art that harnesses the intricacies of nature to create a rich array of flavors and textures.
To distinguish between different types of Japanese green teas, especially “Sencha” teas, consider the following read:
Types of Japanese Green Tea – History and Present Face
And here is to a detailed overview of the history of Japanese Tea Culture:
Tea Cultures of the World (5) – History of Tea Culture in Japan
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