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Kabusecha translates to “covered tea”. Special shading nets known as kabuse are hung over or on the plants for an average of 12 days before the leaves are plucked in the spring. This deliberate shading increases the levels of chlorophyll and amino acids in the leaves and produces a tea that is more vegetal and brothy (umami) than Sencha.
The tea is closer in taste to Gyokuro which is also shade grown before plucking, but Gyokuro is more deeply shaded and covered for a longer period of time (usually around 21 days) which produces a tea that is even more delicate and buttery.
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