Kabusecha Yabukita

Kabusecha is a Japanese green tea that is shaded during the final weeks before harvest. The result is a tea in which umami and body are combined with the freshness that many associate with Japanese green teas. Yabukita is renowned for its balance of umami, freshness and aromatic richness – qualities that have made it one of Japan’s most highly prized tea cultivars.

Shading allows the leaves to develop greater richness and depth, whilst retaining the fresh greenness that many associate with Japanese teas. The result is a tea with distinct umami, a gentle sweetness and light marine notes, but with more vibrancy and freshness than a classic Gyokuro. Kabusecha is often described as a natural bridge between Gyokuro and Sencha.

For anyone who wants to explore Japanese tea Kabusecha offers one of the most balanced expressions of the Japanese tradition. The tea combines the richness of the shaded leaves with the elegance and freshness that have made Japanese green teas so highly regarded around the world.

Dosage / 250 ml 2,5-3 g

Temperature 65-70°C

Infusion 2-3 minutes

K Yabukita is well suited to multiple infusions. The second infusion should ideally be kept brief, as the leaves have already begun to unfurl and release their aromas.

Flavour profile for Kabusecha Yabukita

This flavour wheel shows the dominant flavour notes and characteristics of the tea: Astringency +, Smoothness +, Green notes ++, Marine & Sea +, Mineral +, Herbal, Sweetness, Umami +.