TEA YOUR DAY — KABUSECHA
May every moment
with Kabusecha bring a sense of calm.
YOU, KABUSECHA, AND…
We grow Kabusecha and share its story.
Where it begins
How it is grown
What it tastes like
About Us
Where Ise Tea “Kabusecha” Begins / The Tea Grower
Where Ise Tea “KABUSECHA” Begins
This is Suizawa, Mie, Japan.
At the foot of the Suzuka Mountains, tea fields stretch across the hills of Mizusawa. This is where we grow our own Kabusecha:
– In spring, new shoots begin to emerge.
– From spring into summer, we cover the tea fields with Kuremona shade cloth, turning the landscape black.
– In autumn, the mountains of Suzuka and Miyazuma Gorge turn red and gold with autumn foliage.
– In winter, cold winds descend from the Suzuka Mountains.
Through the changing seasons and the rhythm of the mountains,
we care for our tea fields throughout the year.
This is where our Kabusecha begins.
Meet the Tea Grower
YAMAMI TEA / Tea Grower
Atsushi Kamada
We want you to know the tea you drink,
and what lies behind every cup.
And we hope that, through its taste,
you come to know and love Kabusecha.
Not only something to enjoy on special occasions,
but a tea that naturally becomes part of your everyday life.
A cup of tea can become a quiet moment of comfort
in the middle of a busy day.
We hope Kabusecha finds a place
in your everyday life.
That is my wish,
and the wish of YAMAMI TEA.
Meet the Farmer
KABUSECHA
Rooted in tradition, crafting Japanese tea for everyday life.
Shade, patience, and precise timing—this is how we craft deep, rich flaver.
Mie Prefecture, Japan’s leading producer of Kabusecha, is where this tradition thrives.
Kabusecha is shade-grown like Gyokuro, but for a shorter time—balancing rich umami (savory depth) with a clean, refreshing finish.
🌱 STEP 1 – Shading the Tea Garden
Shading limits sunlight, allowing umami-rich amino acids to build naturally.
🌱What creates umami
By covering the tea fields with Kuremona, a traditional black shading cloth, for 10–14 days before harvest, sunlight is gently reduced.
This slows photosynthesis and prevents amino acids from converting into bitterness.
As a result, the leaves develop a deep, smooth umami—
the essential foundation of Kabusecha’s refined flavor.
👉 This is the key process that creates Kabusecha’s deep, rich flavor.
🌿 STEP 2 -Nurturing Umami Under Shade
Slow, careful growth under shade refines texture, color, and balance.
🌿How flavor develops
While shaded, tea leaves grow more slowly and remain tender and vibrant.
This gentle environment enhances three key qualities:
- A smoother mouthfeel
- A vivid green color
- A mellow, well-balanced taste
These conditions allow Kabusecha to achieve elegance and clarity—
rich in flavor, yet light and refreshing.
🍃 STEP 3 – Harvesting at the Perfect Moment
Harvesting at the precise moment preserves depth and freshness.
🍃Why timing matters
Once the shading period ends, the tea is carefully harvested at peak condition.
Leaves are selected when they are soft, vibrant, and rich in umami.
Even a small difference in timing can affect taste—
precise harvesting ensures the balance created in the field is fully expressed in the cup.
👉 Harvest timing is crucial for preserving the depth and richness created during the shading period.
SHOP
Kabusecha Loose Leaf / Tea Bags
KABUSECHA, shade-grown Japanese green tea 30 bags
International shipping from Japan will be available soon.
THERE’S MORE TO TEA
News & Blog
- What Is Ise Tea? / 伊勢茶とは？
Ise Tea is Japanese green tea grown in Mie Prefecture, … 続きを読む: What Is Ise Tea? / 伊勢茶とは？ - What Is Kabusecha? / かぶせ茶とは？
Kabusecha is a Japanese green tea grown under shade for… 続きを読む: What Is Kabusecha? / かぶせ茶とは？
KABUSECHA, Shade-Grown Green Tea
SHOP (coming soon)