Kabuse Sencha


The tea-growing region near Wazuka, Japan is well-known for its high quality Kabuse production. Kabuse Sencha is a shaded green tea, similar to the more well-known Gyokuro. The shading of the leaves before harvest conditions the plant to preserve a more delicate and sweet flavor. By blocking out as much as 85% of sunlight the leaves come out tender with a larger surface area for flavor release and packed with chlorophyll. Leaves are typically harvested in late May and maintain good quality for a year.

Obubu's Kabuse Sencha is grown at a relatively high altitude for the region (500 m or 1640 ft) on southeast facing slopes providing good exposure to the sun (an important combination for shaded tea).

How To Brew

These are suggested brewing instructions. We encourage you to experiment and share your own brewing methods as you continue to grow in the tea culture. If you're new to tea this is a good way to start.

Use 3 grams (1 tablespoon dried tea leaves) for 8 fl. oz. water in your favorite teapot or infuser (use bottled drinking water for best flavor, let boil and sit to cool slightly for 2-3 minutes). The cooler you brew the tea the more sweet notes. Higher temperature water brings out more bitterness and strength of the tea. Steep for 20-30 minutes to bring out the subtle flavors of the tea. Leaves may be infused at least 3 times, increase temperature and time for each steep to experience full flavor.


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This chart illustrates tasting notes most identified and their respective intensities (referring to Tea Cupping Standards by World of Tea).

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