Kabusecha
Kabusecha is a premium type of green tea that sits somewhere between sencha and gyokuro in terms of typical flavour. Sencha, kabusecha and gyokuro can be ordered in their level of umami, with gyokuro being the highest.
Its name is derived from two words - 'Kabuseru' meaning 'cover' and 'cha' meaning 'tea'. The tea undergoes a shaded process that is less intensive than gyokuro, resulting in a tea that is beautifully balanced - with subtle sweetness, mild astringency and that similarly refreshing palate you may get with other sencha teas.
Tana shading process
Similar to gyokuro and matcha, kabusecha is produced by incorporating 'tana' covering. Where gyokuro may be covered for a minimum of twenty days, kabusecha is covered for up to ten days. Additionally, the density of the covering is only 50% as opposed to 70-95% with gyokuro.
The shading process stimulates the production of caffeine, sugars, antioxidants, amino acids, and flavanols. The result is a higher retention of compounds such as L-theanine, an amino acid known to produce alpha braves in the form of concentration, calmness, and relaxation.
The tana shading process consists of many different types of methods and techniques, and farmers will control factors such as the density and type of covering depending on the tea variety and their individual approach.
Tea Types
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