A Green Tea from


77 / 100

Calculated from 3 Ratings
Tea type
Green Tea
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Grass, Marine, Seaweed, Smoked, Green, Sweet, Vegetal
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Loose Leaf
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Typical Preparation
Use 10 oz / 295 ml of water
Set water temperature to 175 °F / 79 °C
Steep for 2 min, 30 sec
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3 Tasting Notes View all

““Roasted seaweed” is the best description I can come up with for how this tea tastes. A little bit grassy, a little bit salty, and just a hint of smoke. The leaf is also very finely shredded,...” Read full tasting note
“I had this at the tea tasting on Tuesday and it left quite the impression on me. I didnt take any notes on it other than “very good, fresh, *”, but I remember being impressed about how clear and...” Read full tasting note
“For those of you who are unfamiliar with Kabusecha it is similar a Gyokuro, as it is a green tea that is shaded, the difference is a Kabusecha s shaded for the final fifteen to twenty days before...” Read full tasting note


From Japan’s southern island of Kagoshima, Kabusecha translates to “covered tea” and is shade-grown (like Gyokuro) for the final 15-20 days before plucking. It’s grown from the Saemidori (or “clear green”) cultivar, known for its intense aroma, bright green color, and light bitterness and astringency. A complex cup with a sweet, almost chard-like flavor and a lingering finish.

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