Kabusecha Tea Asamiya 50g

Kabusecha is an exclusive tea, cultivated in a similar way to the finest of Japanese teas – gyokuro. The name kabusecha derives from the verb ‘kabuseru’, meaning ‘to cover’, as the tea bushes are covered with mats for two weeks before harvesting, protecting the young leaves from direct sunlight. Thanks to the shading, the chlorophyll present in the young leaves is not converted into catechins. Limiting the sun’s rays on the leaves increases the levels of micronutrients beneficial to health. Kabusecha Asamiya is an artisanal tea from Mr Katagi’s small tea garden, where no artificial fertilisers or chemical pesticides have been used for 50 years. Like other teas from this garden, it is lightly steamed (asamushi), giving the leaves a long, needle-like shape and resulting in a clear infusion with a subtle flavour. With the salty aroma of the leaves and infusion, an elegant yet gentle umami and a subtle sweetness, this tea is a rarity for connoisseurs seeking unique, nuanced flavours rooted in the Japanese tea tradition.

Note the beautiful packaging – a zip-lock pouch decorated with illustrations depicting the cultivation and production of tea.

Cultivar – yabukita, harvest date – May 2025.

Asamiya is a tea-growing region near the town of Shigaraki in Shiga Prefecture. It claims to have the longest history of tea cultivation in Japan. The Buddhist monk Saichō, who brought tea seeds from China to Japan in the 9th century, planted them at the foot of Mount Hieizan and in Miyajiri in the Asamiya region. It is a region little known compared to the famous Uji or Shizuoka, but highly prized amongst tea connoisseurs in Japan. Tea from Asamiya is considered a refined, exclusive tea and has been presented to the Emperor of Japan on numerous occasions, which is a great honour. Teas from Mr Katagi’s garden have won numerous awards at tea competitions in Japan.

Properties

Kabusecha tea contains more L-theanine than other types of green tea; this compound supports healthy brain function, has a positive effect on concentration and mental alertness, whilst reducing stress and tension in the body. Kabusecha tea also contains many valuable micronutrients – potassium, magnesium and folic acid. As a result, it helps prevent many illnesses – amongst other things, it alleviates the effects of stress and strengthens the body’s immune system.

Teaware

The Japanese prepare kabusecha tea in special teaware. These are usually exceptionally tiny cups and teapots known as houhin. As kabusecha is brewed at a relatively low temperature, houhin teapots do not have handles. Kabusecha tea can also be brewed in a classic kyusu teapot. However, you should choose the smallest possible teapot (150–250 ml), as kabusecha is a tea intended to be savoured for its refined flavour and aroma. A special vessel for cooling boiling water – known as a yuzamashi – is also often used to prepare kabusecha. The water is first poured from the kettle into the yuzamashi and only then, once it has cooled to the correct temperature, into the teapot.

Brewing instructions

First brewing – 3g of tea per 100ml of water, temperature 60ºC, time 2-3 minutes.

Second and third brewing – 70º–80ºC, 0,5 - 1 minutes.

Weight: 50g

Best before: 05.2027