Kabusecha

Your tender creamy tea

In the heart of Kyoto Prefecture, where nature dictates the rhythms of life, grows the unparalleled Kabusecha—an exquisite tea classic that combines the delicacy of gyokuro with the freshness of sencha.

Farmers carefully shade the Yabukita bushes for 16 days on the eve of harvest. This ritual endows Kabusecha with special properties: leaves filled with theanine give the brew a magical umami flavour and a brilliant colour that entices the eye.

Kabusecha unfolds in notes of green leaves, green peas, and green pepper. To fully enjoy its delicate creamy flavour, steep the tea with water at a temperature of 60°C, gradually increasing to 75°C for subsequent infusions. Each infusion should last no more than 10 seconds to keep the flavour perfectly balanced.