Kabuse Sencha

Tea type
Green Tea
Ingredients
Not available
Flavors
Peas
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Shinobi_cha
Average preparation
170 °F / 76 °C 2 min, 30 sec 16 oz / 473 ml

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From Obubu Tea

Our most premium green tea, Kabuse Sencha (かぶせ煎茶) or shaded tea, can be steeped into a rich syrupy tea using a warm water steeping technique because the leaves are so delicate and tender. Using a standard boiling water steeping method, and the taste is delicate and sweet.

Grown by covering the tea plants just after new leaves begin to sprout in early May, the shade reduces sunlight by as much as 85% to encourage the plants to produce wide, tender, chlorophyll-rich tea leaves. Two weeks later they are harvested and processed ready for shipping by the end of the month. Obubu’s Kabuse Sencha is grown at a relatively high altitude for the region (500 m or 1640 ft) on southeast facing slopes providing good exposure to the sun (an important combination for shaded tea!).

Product name: Kabuse Sencha
Ingredients: 100% aracha from Wazuka, Kyoto
Tea plant: Yabukita plants, about 35 years old
Cultivation notes: Covered for 14 days before harvesting with tarp to reduce 85% of sunlight reaching the leaves
Harvest period: mid-May
Processing notes: light steaming (about 20 seconds)
Product size: 1 bag (24.5 x11.5 x2.0 cm / 9.65 x4.53 x0.79 in)
Weight of contents: 100 g / 3.53 oz
Producer: Akihiro Kita
Expiration: Good for 6 months from shipment
Storage: Seal tightly and refrigerate

About Obubu Tea View company

Company description not available.

7 Tasting Notes

98
97 tasting notes

I had been saving my sample of Kabuse Sencha this past month until I had a nice calm evening to really sit quietly and enjoy the flavors of this wonderful tea. The aroma of the dry leaves is phenomenal and I decided to use the Wazuka, or Southern Kyoto steeping technique which Obubu Tea describes in their brochure and on their website. My small kyusu teapot was used for all, after being warmed first and 5 grams of tea added.

1st (concentrated) steeping: Only 3 oz or 80 ml of 160F/70C spring water, for 1.5 minutes. Brews up a “sencha espresso” that is very sweet, nicely vegetal and tastes like spring. Aroma and after taste have just a hint of a savory character.

2nd through 4th steeping: Full 6 oz or 180 ml of spring water gradually increasing the temperature and time with each steeping. The flavor and aroma become less sweet, and more vegetal with almost no detectable bitterness or astringency. Very nice balance, and truly enjoyable.

The leaves are so tender and hydrated after steeping, that they can easily be eaten. I used mine to make “green rice” for dinner. Simply added the leaves to some pre-cooked brown rice with just a touch of soy sauce and a few green chives on top.

Preparation
160 °F / 71 °C 1 min, 30 sec

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93
280 tasting notes

I had to try an ice brew method with this one, because I know it is so successful and wanted to give Obubu’s highest quality tea the best shot possible.

I may not have needed to do so, because every steeping was really delicious and overall the tea seemed pretty unique (in a refreshing way!). I’m surprised it is aracha, because it seemed to be only leaf (small whole leaves and broken pieces). There were so many small pieces in the dry leaf, I’m also surprised it wasn’t a chu or fukamushi.

I couldn’t figure out why I liked it, but it didn’t have the typical gyokuro flavors (nor the typical sencha ones)… it wasn’t strongly marine flavored or vegetal, or super sweet or bitter, or fruity, and yet somehow it was full of flavor and gave 5 good infusions.

I’ve finally finished the sampler from Obubu, and overall I wasn’t too impressed, but they do carry a couple that I found to be pretty good – this and Sencha of the Earth I can think of off the top of my head. Those might be good enough to pick up 100g some day. If they sold them in 50g sizes, I would definitely put them on the shopping list, because it would not only be cheaper in that amount, but 100g is just a lot of tea! (I get tired of the same one after a while, so it’s nice to have something different to try, and 2 – 2.5oz seems like the sweet spot for me).

Preparation
Iced 8 min or more

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4
277 tasting notes

I just received this sample as part of the Owners Club Gift. I don’t like it at all. Very green and bitter. I tried it using the warm and then standard methods of steeping and didn’t care for either outcome.

Preparation
155 °F / 68 °C 1 min, 30 sec
ScottTeaMan

try shorter steeps, say 30 seconds.

Obubu Tea

haha…it’s not for everyone :)

Obubu Tea

15-30 second steeps are best with this tea…….for those who like a light taste, it’s water in water out.

Rumpus Parable

Thank you for the info, I will definitely re-try it at shorter steepings.

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70
190 tasting notes

My humans got to try a sample of this very different green tea from Obubu: http://bit.ly/b4Eyqw

Preparation
Boiling 0 min, 30 sec

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78
2339 tasting notes

Tea #2 of the day…

Wow I was so looking forward to trying the senchas from Obubu, but sadly none of them have really blown me away so far and they all seem sort of similar. I made the sample in my Lupicia handy cooler and was just so eager to scarf down some green tea I am now drinking it by the glassful. Maybe I should have made this is a smaller teapot?

Anyway my tea liquor is very light, compared to other kabuse senchas I’ve had this isn’t nearly as bright green. It has a nice sweet vegetal flavor — reminds me of peas — but with a bit of palette cleansing astringency in the finish. Definitely not a bad tea, jut not super thrilling.

It does seem to be waking me up, however!

Flavors: Peas

Preparation
175 °F / 79 °C 2 min, 0 sec 2 tsp 16 OZ / 473 ML

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96
386 tasting notes

I received a sample of this tea from Yunomius, an online marketplace that features small Japanese tea businesses. Thanks for the sample, Yunomius! Mine came months and months ago, so it’s from the 2013 harvest.

I brewed this tea using the company’s suggested “warm water” steeping technique (https://yunomi.us/716/warm-water-steeping-technique/). This was a totally different tea experience from anything I’ve had before.

I made the first steep at 160f for 2 mins in my gaiwan. The tea was thick, almost syrupy. The flavor was sweet, spinachy, and creamy. There was a slightly dry but thick aftertaste.

I made the second steep at 180f for 30 secs. This brew was smoooooth. Still thick, but not as syrupy. There was a vegetal sweetness to it and a slightly astringent aftertaste. It became more savory as it cooled to lukewarm – evocative of simple congee.

I made the third steep at 190f for 50 secs. This was the best yet. Sweet and savory in equal measure. The mouthfeel was absolutely perfect. Smooth and thick without being syrupy.

I made the fourth steep at 200f for 1 min. This one was more savory and vegetal with a slightly dry mouthfeel. What I’d normally expect from a good sencha, basically.

I made this in my gaiwan, but I would not advise it. It just couldn’t quite contain the leaves and bits got through into the tea. Maybe it just takes more finesse with the pour than I currently possess. If I had this tea again, I would brew it in my glass gong fu teapot.

The company suggests making a salad out of the used leaves. So I did! I mixed them up with some soy sauce and chowed down. It was decent. Just tasted like steamed spinach. I bet it would be good over rice.

Overall, this was a really special tea experience and a really special tea. I wouldn’t keep it in my regular rotation only because it’s rather pricey. I would definitely pick this up again as a special treat though. The Obubu website only sells it in 100g bags ($33 US), but yunomi.us has it in quantities as small as 10g ($4 US).

sipdown

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85
45 tasting notes

So far so good. Nice and sweet, but with a backbone of complexity and depth. Looking forward to figuring this tea out and really getting it to sing.

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