Kabusecha which can also be described as a covered tea is an intermediate kind of tea between sencha and gyokuro. In other words, it has sencha’s invigorating flavor and some of gyokuro’s sweetness. Kabusecha tea is an uncommon mix of green tea firmly identified with gyokuro and sencha. This tea has a flavor that consolidates the sweetness of gyokuro with the freshness of sencha tea. Kabusecha is a shade developed tea, however contrasted with gyokuro the shading procedure is not all that long. Indeed, even the name originates from the word Kabusu which signifies “to cover”. Kabusecha tea leaves are gathered after roughly seven days of shading. By shorting the shading duration, the gathering of chlorophyll in the leaves is smaller and the taste of the tea is fresher. Comapred to sencha, this tea variety is less known to the Western market.
Tea first came to Japan from China in the late ninth century. After the initial seeds were introduced to Japan by a priest, tea rapidly turned into the drink of religious classes and additionally affluent and the elites. Tea turned into an essential component of entertainment with which people use to socialize. Later, over a couple of hundreds of years the current tea service was embraced and created. Today Kabusecha tea it a national drink accessible to everybody.
Feature, cultivation method, production method
Kabusecha is a green tea which uses covered culture in its cultivation methods. Kabusecha is covered for an approximately one week before picking process. Just before the picking process, Kabusecha is covered with a reed screen or clothing to prevent effect of direct sunlight on it. This procedure ensures that new leaf shoots to buds out without the sunlight thereby giving the tea a darker green colour, good aroma and reduced astringency than Sencha. Kabusecha leaves thrives in the shade just like gyokuro. It is worthy to note that this shaded period varies and is shorter lasting to only ten days. Kabusecha thrives in many areas, but the largest kabusecha producing area is Mie Prefecture. Kabusecha and gyokuro are similar in the way they are grown and shaded for a period of twenty days and then mechanically harvested like sencha. Kabusecha is mechanically harvested only once in a year very early during the spring time from matured quality leaves. Kabusecha is characterized by a fine light taste and green colour.
Kabusecha has abundant supply of antioxidants which is helpful in weight loss and fat burning. As a result of it’s affordable nature, Kabusecha can be used everyday to enhance weight loss. The combination of Kabusecha and a good diet and exercise helps to shorten the time to loose some pounds. Kabusecha is also helpful in the proper conditioning of the heart. The fortification of kabusecha with vitamins helps to lower the body blood pressure thereby preventing cholesterol build ups within the blood vessels.
It is recommended that buyers buy a smaller consumer packages first before buying larger packages.