This loose Kabusecha green tea has an intensely aromatic & sweet taste with a strong umami. It smells very aromatic after infusion and has a deep green, naturally cloudy color. Compared to our Senchas, it is fuller-bodied, more intense and also sweeter in taste.

This Kabusecha comes from the small town of Shimada in Shizuoka Prefecture in central Japan. Mr. Iwakura's tea farm has been in existence for 80 years & has been managed without the use of pesticides or chemical fertilizers for 27 years. Iwakura-san mainly produces tea that is not sorted later (aracha). All its considerations & efforts in cultivation and harvesting are aimed at processing the whole tea leaf. Iwakura-san runs the 1.5 hectare farm together with his son.

Kabusecha is grown using the traditional Chagusaba method. Fields of grass are planted around the tea fields. This grass, mainly dwarf bamboo & silver grass, is then used as fertilizer for the tea plants. Chemical fertilizer is therefore not necessary at all. In this article on the official Chagusaba website you can learn more about this traditional fertilization method from Shizuoka. Of course, we also had the absence of pesticides checked again externally - you can see the pesticide report in the picture gallery above. So you can be sure that our tea is 100% free from harmful substances.

Mr. Iwakura uses tea bushes of the Yabukita cultivar for his sweet Kabusecha. Don't know what to do with it? We explain it in our FAQ .

2-3 teaspoons per teapot / 70-75 degrees / 60 seconds

The loose tea is infused in a pot with a strainer. Alternatively, you can use fillable disposable tea bags. It is a very sweet, strong-aromatic and soft green tea and tastes both beginners and green tea connoisseurs. Our tutorial video below shows you how to make it easily.

More infusions

It can, of course, like any good Sencha, be infused several times. Unlike the Sencha N°1 or N°2, the Kabusecha becomes even more flavorful during the second & third infusion. A brewing time of 10-20 seconds is quite sufficient. Due to its fine leaf, up to 5 infusions are possible. So you have not only longer something from the tea but it also dissolves more and more healthy substances from the tea. Here, of course, you can also try different temperatures and infusion times to find out what you like best.

Cold infusion

Like our Senchas, Kabusecha is particularly suitable for cold brewing: simply pour cold water over the same amount of Kabusecha and leave to infuse for 5-10 minutes. The delicious refreshment is ready. Our tutorial video below shows you this simple and super refreshing preparation method.

Storage

The Kabusecha comes in a sealed and resealable flavor bag. The removal is thus super easy and the tea stays fresh for a long time.