Ayame Kabuse Sencha

100g

$29.00

Ayame Kabuse Sencha

$29.00

Kabuse cha is a style of tea that shares characteristics with gyokuro and sencha. The tea plants are shaded for one to three weeks before harvest, which slows photosynthesis and fosters development of L-Theanine amino acids in the leaves. This gives the finished tea a rich, savory undertone and decadent texture. This specific tea is shaded for ten days before harvest, intensifying its deep green hue and imbuing it with a rich, fresh fragrance with notes of pine and butter.

Tasting Notes

Cream
Baked Grass
Nori

Information

Producer: Shinya Yamaguchi
Cultivar: Blend
Production Area: Hoshinomura, Yame
Production Year: 2025
Packaging: 100g or 1kg bag

Grassy
Umami
Verdant

Kabuse cha is a style of tea that shares characteristics with gyokuro and sencha. The tea plants are shaded for one to three weeks before harvest, which slows photosynthesis and fosters development of L-Theanine amino acids in the leaves. This gives the finished tea a rich, savory undertone and decadent texture. This specific tea is shaded for ten days before harvest, intensifying its deep green hue and imbuing it with a rich, fresh fragrance with notes of pine and butter.

Preparation

Iced

Water: 150ml (cold)
Leaf Amount: 6g
Brew Time: 5 minutes

Pour over ice

Hot

Water: 180ml (175°F)
Leaf Amount: 5-6g
Brew Time: 1 minute

View Guide

Shinya Yamaguchi

Shinya Yamaguchi is a renowned tea producer from Hoshino Village in Yame, Fukuoka Prefecture, celebrated for crafting some of Japan’s finest Sencha, Gyokuro and Matcha. A third-generation tea maker and the youngest person ever to achieve the prestigious 10-dan Tea Master certification, Yamaguchi-san balances deep tradition with a relentless drive for innovation in cultivar development and processing. Working in the remote, mist-covered mountains of Hoshinomura, he crafts teas of exceptional depth, sweetness, and clarity—among the most sought-after in Japan and deeply cherished by Kettl customers.