Thick with velvety umami, this kabusecha delights the palate with a complex dance of volcanic minerals and lush dessert wine. The vibrant gold-green color comes from a longer steaming time after harvest as compared to Kyoto kabusecha varieties. The second infusion release a brilliant green color as the leaves steam further in the teapot. ‘Kabuse’ means ‘to cover’, ‘cha’ means ‘tea’. The shade cloth for a kabuse tea crop is applied directly over the tea bushes like a blanket, whereas for a gyokuro crop the shade cloths are suspended above the crop. A tea perfect for those times you want to reflect alone, or when you want to share a special tea with fellow tea lovers.