Japanese tea glossary
Kabusecha
Short answer: kabusecha is a Japanese leaf green tea shaded before harvest, generally for a shorter period than gyokuro. The leaves are then steamed, rolled and dried.
Shading period
Japan’s Ministry of Agriculture report published in June 2026 describes about seven days of shading for kabusecha, compared with roughly twenty days for gyokuro. Its Uji Tea page also describes a shorter shading period than for gyokuro.
These durations are reference points. They should not be treated as identical rules for every region and producer. Covering material, shading intensity, cultivar and harvest date may also vary. After harvest, the leaves are steamed, rolled and dried, so kabusecha remains a leaf tea rather than a powder.
Taste and brewing
MAFF describes a profile that can combine gyokuro-like richness with a fresher, sencha-like finish. This is not a compulsory flavour definition. Cooler water generally foregrounds sweetness and umami, while hotter water produces a brisker cup. Start with the producer’s own dose, temperature and time.
On a product sheet, look for the region, producer, harvest, cultivar and shading period when documented. The word “kabusecha” alone does not guarantee a particular taste, origin or quality.
Official sources
Sources checked 13 July 2026.
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Last review
Definition checked 13 July 2026.