Uji, Japan
Spring 2016


Literally translated as “Covered Tea”, these plants are carefully shaded from the sun for 7-10 days before harvesting. The result is a succulent sweetness and savory umami finish. This tea’s character is notably between our Uji Sencha and Gyokuro Izumi. If you enjoy either, this is a great one to try.

Our high grade Kabusecha is grown in Uji, Japan and covered with the traditional method of straw. This yields a more complex cup than the more modern (and common today) method of plastic coverings. It’s more work to use the traditional method, but we think it’s worth it.

2016 Harvest stands out as truly exceptional.


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