Kabusecha

A 4-post collection,

March 2021 – Kabusecha from Fukuoka

This month, we selected a Kabusecha (かぶせ茶), from the region of Yame (八女) in the prefecture of Fukuoka (福岡). Kabusecha from Yame Kabusecha is classified between Gyokuro (玉露) and Sencha (煎茶), and is somewhat more affordable than Gyokuro. It is prepared by covering the tea leaves to protect them from direct sunlight during the last 5 to 7 days before harvest. For Gyokuro, the tea leaves are covered for around 20 days before harvest. Protecting the tea leaves from the
- March 2021 – Kabusecha from Fukuoka

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February 2018 – Kabusecha from Suizawa, in the prefecture of Mie

This month we picked a Kabusecha (かぶせ茶). This is the first green tea that we chose when starting Tomotcha just 3 years ago. We are going back to the origin to send you an excellent Japanese tea. Kabusecha The origin of Kabusecha (かぶせ茶) is here, in the district of Suizawa (水沢) in the prefecture of Mie (三重), between Suzuka (鈴鹿) range and Ise (伊勢) bay. This favorable environment and a fertile soil make excellent teas. The prefecture of Mie is
- February 2018 – Kabusecha from Suizawa, in the prefecture of Mie

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July 2016 – Shincha from Nara

Following the Shincha from Kumamoto (熊本), we selected another Shincha (新茶) from Tsukigase (月ヶ瀬), in the prefecture of Nara (奈良). Shincha, Kabusecha In the ancient times, we considered tea to be a medicine. People drank the leaves in summer, the fruits in autumn, the roots in winter and the burgeons in spring. Drinking the burgeons of tea of tea in the time of Shincha is said to be good for spending one year in good health. Now we advise all
- July 2016 – Shincha from Nara

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February 2015 - Kabusecha from Kamo

For our first commercial shipment we have chosen a delicate Kabusecha from the town of Kamo, in the Kyoto prefecture. Kabusecha The Japanese verb "kabuseru" (被せる) means "to cover (with something)". As the name suggests, Kabusecha (かぶせ茶) is a kind of Sencha (煎茶) grown in the shade: two to three weeks before harvest special nets are hung over the plantations so as to obtain a natural shade. The resulting tea has a mellower flavour, and a more subtle colour than
- February 2015 - Kabusecha from Kamo

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