Kabusecha is a type of tea cultivated by covering the tea leaves with a shading material like gauze before harvesting. It is positioned between Gyokuro and Sencha, and can be said to have the best qualities of both. Recommended by Japanese tea appraisers, it has a rich flavor, sweetness, and a beautiful color. 2025 Crop Name: Sencha Ingredients: Tea (domestic) Net Weight: 100g Expiration Date: 2026/09 Variety: Yabukita, Makinohara City Kabusecha, as the name suggests, is characterized by the cultivation method of covering the tea leaves with a cloth called kanreisha (cold gauze) before harvesting. The tea leaves contain theanine, a type of amino acid produced in the roots. Theanine accounts for about 50% of the total amino acids in Japanese tea and is a component that brings umami to Japanese tea. The more tea contains theanine and other amino acids, the stronger the umami and sweetness become. It is known that theanine changes into catechin when tea leaves are exposed to sunlight. Catechin is a component that brings bitterness and astringency to Japanese tea, so when tea leaves are exposed to sunlight and theanine changes into catechin, the tea becomes characterized by bitterness and astringency rather than umami and sweetness. By shading the sunlight, the theanine in the tea leaves is less likely to change into catechin, resulting in tea with a high theanine content and low catechin content, meaning strong umami and sweetness, and suppressed bitterness and astringency. The tea is fired in a rough tea style without removing stems or powder. #JapaneseTea #Tea #TeaLeaves #Sencha #GreenTea #Drink #ShizuokaTea #YabukitaTea #NewTea #Eighty-EighthNight #DeepSteamedTea #FirstFlushTea #Tea #Domestic