Shincha Kabusecha Saemidori

Shincha Kabusecha Saemidori – Green Tea

Origin: Japan

Infusion Temperature: 100° Celsius

Infusion Time: 60-30 seconds

Serving Size: 4-5 grams/200 ml

Brewing Recommendations:

• 1st infusion: 60-90 seconds
• 2nd infusion: 30 seconds
• 3rd+ infusion: increase steeping time progressively

Water: Use low-mineral soft water to preserve the clarity and sweetness

Teaware: Small Japanese teapots (kyusu) and cups enhance the multi-step brewing process

This exceptional spring tea from southern Japan: Shincha Kabusecha, crafted from the prized Saemidori cultivar and harvested at the peak of the first flush season. This tea represents the perfect expression of both nature and artisan technique, offering a refined balance between sweetness, umami depth, and vibrant freshness-hallmarks of high-grade shaded Japanese green teas.

Kabusecha (か ぶ せ 茶) literally translates to “covered tea.” It is a style of Japanese green tea closely related to Sencha, but with one essential difference: the tea bushes are shaded for several days before harvest using special nets or fabric.

This shading technique, called kabuse, reduces sunlight exposure and forces the plant to boost chlorophyll and L-theanine production enhancing sweetness, vegetal complexity, and reducing bitterness in the resulting infusion. The result is a tea that lies somewhere between Sencha and the more intensely shaded Gyokuro in both taste and appearance.

The Saemidori cultivar is widely admired for its naturally sweet and mellow profile, making it ideal for shaded teas like Kabusecha. Grown in Satsumasendai, in the lush southern tea growing region of Kagoshima, this cultivar thrives in a warm climate and mineral-rich soils, producing vibrant, deeply aromatic leaves.

The aroma is of steamed greens, fresh sea breeze and sweet garden peas. The taste is a smooth umami with notes of young spinach, nori seaweed, and edamame. Sweet, rounded mid-palate with no bitterness, clean, slightly floral finish with a hint of citrus zest. This tea is gentle yet structured, with a velvety mouthfeel that evolves gracefully through multiple infusions. Once infused the color is a bright lime green.

As a Shincha (新茶), or “new tea,” this Kabusecha is produced from the very first flush of the season. Shincha is renowned for its fresh, lively energy, high nutrient content, and delicate, fleeting flavor available only in the weeks following spring harvest. This makes our Shincha Kabusecha Saemidori a rare and time sensitive experience, sought after by green tea enthusiasts for its vibrant and youthful profile.

While both Gyokuro and Kabusecha are shaded teas, the main difference lies in the duration of shading. Gyokuro is shaded for approximately 20-30 days, resulting in a deep, thick, and syrupy umami. Kabusecha is typically shaded for a shorter period (7-14 days), producing a tea with the freshness of Sencha and the soft sweetness of
Gyokuro.Kabusecha is, in many ways, a harmonious bridge between these two celebrated tea styles.

Shincha Kabusecha Saemidori is more than just a seasonal tea it’s a sensory experience that captures the delicate transition between winter dormancy and spring vitality. Its shaded leaves, vibrant flavors, and refreshing energy make it a must-try for both seasoned connoisseurs and curious newcomers to the world of fine Japanese teas.

Whether enjoyed in a quiet morning ritual or shared during a mindful tasting session, this tea reflects the quiet sophistication of Japanese craftsmanship and the natural harmony of Kagoshima’s tea growing region.