Kabusecha is a combined word meaning “covered tea” cover (kabuseru), and tea (cha). Kabusecha is covered for a period of 2 to 25 days, depending on the desired flavor of the tea; paying homage to the nickname “covered tea.” The shaded treatment of the bush allows for the quality to be very high, similar to that of gyokuro, matcha, and tencha. While the netting isn’t nearly as dense as the ones used to shade gyokuro, still blocks around 70% of the sunlight, making the leaves sweeter and more umami-rich.
Kabusecha is mildly astringent, with a sweet grassy flavor, and a rich umami profile, perfect for someone who wants a mild version of gyokuro, which can be a bit strong for some people.
Kabusecha is mildly astringent, with a sweet grassy flavor, and a rich umami profile, perfect for someone who wants a mild version of gyokuro, which can be a bit strong for some people.
Caffeine Content in Kabusecha:
- Low to moderate levels of caffeine, usually ranging from 20-30mg, a typical cup of coffee has 80-200mg. At most the caffeine in a cup of kabusecha can reach 90mg after 1 session which is brewing the leaves 3 times.
Brew like a pro:
- Heat soft water (not distilled) within the range of 140°-175°F. Soft water creates the best tea experience, the extra minerals in hard water will clash with the contents of the tea creating an undesirable film on top of the tea.
- The great thing about high-quality kabusecha is that you can steep it up to 3 times. In order to make the most out of the 3 steepings I recommend starting with around 155°F for the first steep, then around 145°F for the second steeping, and 170°F for the third infusion.
- Timing is the other important area to keep in mind when making kabusecha. During the first steeping, keep the time around 100 seconds (time range suggestions will be on the package of kabusecha), followed by dropping the time slightly for the second steeping, and then raising the time to around 110 seconds for the third steeping.
- Infusing (steeping) kabusecha for too long and/or at too high of a temperature will result in a bitter and undesirable flavor. Timing and temperature are something of personal preference, so play around with them until you find what works best for you.
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