# Kabusecha

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**Kabuse tea**, or (かぶせ茶, *kabusecha*), is a class of Japanese tea leaf. (かぶせる, *Kabuseru*) literally means to cover or place on top, as a hat on a head, therefore kabuse tea is a tea leaf harvested from a tea plant that, for some period of time ranging from 2–25 days,[1] has had a porous material draped over the plant while the young leaves are being produced.[2] Kabuse tea is almost exclusively a first flush tea. Though kabuse tea is usually processed into a green tea after picking, kabuse tea denotes a pre-picking process and the freshly picked leaf can be used to produce any kind of tea, from [green tea](/source/Green_tea) to [oolong tea](/source/Oolong_tea) to [black tea](/source/Black_tea),[3] or other types.

## Background

Kabuse tea leaves are used to produce one of the three most expensive Japanese green teas (the others are [gyokuro](/source/Gyokuro) and [matcha](/source/Matcha)).[4] These teas are made from leaves that are hand-plucked and grown in the shade.[5] Shade grown leaves produce superior quality green tea—*ooika* is the Japanese term for the "covered aroma" of these teas, which are high in [theanine](/source/Theanine) and other [amino acids](/source/Amino_acid) that contribute to their distinctive flavor.[6] Kabuse is shaded for a shorter time than *gyokuro* it is sometimes called a shade grown *sencha*.[7] Studies have found considerable difference between the [essential oils](/source/Essential_oils) of kabuse-cha and normal [sencha](/source/Sencha) made from leaves grown unshaded in an open field. Kawakami and Yamanishi found that kabuse-cha contained large quantities of [ionone series compounds](/source/Ionone).[8]

The kabuse tea process was created to mimic the shading effect of the [tanakake tea](/source/Tanakake_tea) process used in the cultivation of tencha which is in turn the base for [matcha](/source/Matcha). The term kabuse tea is used for marketing purposes for an above average quality green tea. The covering process is distressing for the plant and can result in damage or disease if not applied and maintained with proper care.[citation needed]

## See also

- [Japanese tea](/source/Japanese_tea)
- [History of tea in Japan](/source/History_of_tea_in_Japan)

## References

1. ["玉露・かぶせ茶｜お茶の種類｜お茶百科"](http://www.ocha.tv/varieties/nihoncha_varieties/gyokuro/)

1. ["お茶の種類と作り方 ： 入間市博物館ALIT"](https://web.archive.org/web/20190209123946/http://www.alit.city.iruma.saitama.jp/07tea-museum/01kind.html). *www.alit.city.iruma.saitama.jp*. Archived from [the original](http://www.alit.city.iruma.saitama.jp/07tea-museum/01kind.html) on 2019-02-09. Retrieved 2017-11-21.

1. ["「かぶせ茶農家の紅茶」販売のお知らせ/マルシゲ清水製茶 「かぶせ茶カフェ」"](http://genki3.net/?p=8609). 20 October 2011.

1. Hara, Yukihiko (2001-02-02). *Green Tea: Health Benefits and Applications*. CRC Press. ISBN 978-0-203-90799-3.

1. Heiss, Mary Lou & Heiss, Robert J. (2012-01-18). *The Tea Enthusiast's Handbook: A Guide to the World's Best Teas*. Random House. ISBN 978-1-60774-378-1.

1. Roy, Awadh Kishore; Dogra, J. V. V.; Varma, Satyendra Kumar (1998). *Phytodiversification and Human Welfare: Dedicated to Late Prof. K.S. Bilgrami, FNA (1933-96)*. M.D. Publications Pvt. Ltd. ISBN 978-81-7533-077-1.

1. Heiss, Mary Lou & Heiss, Robert J. (2011-03-23). *The Story of Tea: A Cultural History and Drinking Guide*. Random House. ISBN 978-1-60774-172-5.

1. Linskens, Hans-Ferdinand & Jackson, John F. (2012-12-06). *Gas Chromatography/Mass Spectrometry*. Springer Science & Business Media. ISBN 978-3-642-82612-2.

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