Kabusecha Tea: What is it and How to Prepare

What is Kabusecha (かぶせ茶)

Kabusecha is a combined word for cover (kabuseru), and tea (cha), meaning covered tea. This type of green tea is a higher quality version of Sencha. Kabusecha has a mild astringent grass flavor but with a rich green tea and a little sweet taste. Let’s learn more about this premium green tea.

Kabusecha cultivation

Like growing Gyokuro, farmers grow Kabusecha under the shade. The difference is growing Kabusecha is a half shorter (7 to 10 days) than Gyokuro (20 days). Unlike in Gyokuro where the farm nets serve as a ceiling for the plants, Kabusecha plants themselves are covered by the nets to still get a bit of sunlight, air, and water.

Growing Kabusecha in the shade instead of direct sunlight will make the leaves dark green. The greener the tea leaves, the more the flavor it can keep and exude when steeped. If you wanted a milder version of Gyokuro, but tastier green tea than Sencha, Kabusecha is the way to go. Same with Sencha and Gyokuro, Kabusecha has L-Theanine, a compound that makes the tea have a sweet taste. When the plants are shaded, fewer L-Theanine is converted into catechins/antioxidants, meaning the plants can keep more L-Theanine and the sweetness, then growing them under direct sunlight.

How to brew Kabusecha

Some Kabusecha tea products come with instructions, but some high-quality ones don’t. First, boil 8 oz. or 365 ml. of water. The suggested water temperature is 175 degrees Fahrenheit (70 degrees Celsius). If you don’t have a water thermometer, depending on how fast your electric kettle boils water, wait a few minutes to cool the water. Meanwhile, add 2 teaspoons to the small teapot (Kyusu), then pour the boiled water into it. Wait for 1.5 to 2 minutes for enough steeping time. After that, the tea can now be served by pouring slowly on your Japanese teacups (Yunomi). Kabusecha is brewed longer than Sencha and at a higher temperature than Gyokuro.

Why wait for the water to cool down until it reaches 175 degrees Fahrenheit?

We don’t want to taste burned leaves; that is why it is not recommended to pour water, that was boiled a few seconds ago, directly to the teapot to infuse the leaves. Also, infusing the tea leaves at the right temperature will exude a full flavor. For the best taste, pour the tea slowly on the teacups because pouring it fast will make the leaves stuck on the strainer, and almost all the flavor on the leaves cannot flow with the water when poured fast.

Kabusecha’s Health Benefits

Since Kabusecha is high in caffeine, it can help in mental alertness and boosting energy. Burning fat is easier because the catechins on the Kabusecha tea can speed up metabolism. Both catechins and caffeine can break down excess fat and increase energy when exercising to take out those extra calories. With the help of L-Theanine, drinking Kabusecha can make you calm and relax. Still rich in antioxidants, Kabusecha tea can reduce the risk of having Type 2 Diabetes and certain types of cancer.

Try drinking Kabusecha and be amazed how this delicious and aromatic drink can make you feel good about yourself.

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