Japan Kabuse Yame

The Yame area, located in the north of the island of Kyushu, is one of the oldest and most traditional tea-growing areas in Japan, famous for the – relatively – sweet taste of the tea.

This sweetness is further enhanced by covering the tea bushes about a week before harvesting, and the resulting product is known under the name Kabuse, derived from the Japanese verb “kabuseru” for cover. By covering the tea with nets, so-called Kanreisha, which only let through part of the sunlight, partial photosynthesis is caused, which only partially converts the amino acid formed in the roots of the tea plant into catechin, resulting in a tea that tastes between a Gyokuro and a Sencha, very distinctive and highly valued by connoisseurs.

A green cup and a mild taste delight the senses.