Kabusecha

Kabusecha, just like Gyokuro, are shaded before the harvest, but slightly differently, depending on the type of Kabusecha produced. This gives the tea a certain tartness, that is more subtle than the one found in Sencha.

This Kabusecha comes from Kirishima in the Kagoshima tea-growing region, which is best known for producing large quantities for export to the West. Kirishima generally produces the finest teas in the region.