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Glossary - Jp
Kabusecha describes tea that is halfway between Gyokuro and Sencha in its method of production, and therefore in its flavors. Like Gyokuro tea, Kabusecha is shaded for a period of time before harvest, but for a shorter duration, and less severely. The result is a superbly even balance between theanine and catechin, the components responsible for the flavors of Umami and astringency respectively. (For specific instructions on how best to infuse Kabusecha, click here.)