Saeakari cultivar kabusecha (shaded green tea) grown and processed by the Shimizu family of Suizawa, Mie Prefecture. The saeakari kabusecha is quite unique, one can enjoy the sweet scent of boiled corn/boiled edamame. Since it is a relatively new variety, it is still considered to be rare. This is a tea that is relatively popular amongst women. 

Kabusechas are a fantastic in-between tea (i.e., in-between sencha and gyokuro) and you wouldn't want to miss out on trying one from the Marushige Shimizu Tea Farm, that is what they specialise in! This tea can be wonderfully refreshing when ice steeped, a recommendation for the summer time. 

A note about the saeakari cultivar: Registered rather more recently in 2011, saeakari means "radiant/clear brightness" in Japanese. It can be characterised with notes of chestnut and boiled corn. Due to its high umami, this cultivar is well-suited as a gyokuro or kabusecha.

Product Info

• Name: Kabusecha Shaded Green Tea, Saeakari
• Cultivar: Saeakari
• Cultivation & Processing Notes
• Shaded for about 2 weeks, direct covering (see photo)
• Steaming: Regular Steaming
• Harvest Season: May
• Region: Suizawa Village, Yokkaichi City, Mie Prefecture

Steeping Notes

1st steeping

Tea: 5 grams or 1 teaspoon. Time: 2 minutes. Water: 50˚C/140˚F, 100 ml.

Use warm water: 50˚C/140˚F, with just enough water to cover the leaves used (5g of leaves or 1 teaspoon, about 120 ml of water). Steep for 2 minutes or until the leaves have soaked up the water. Pour a little at a time into tasting cups, alternating between cups to even out the flavor (thicker flavor will sit at the bottom of your pot)

2nd steeping

Tea: same. Time: 10-20 seconds. Water: 80˚C/176˚F, 180-240 ml (about 1 cup).

3rd steeping

Increase time to 30-45 seconds or to desired strength.

**Consider also cold steeping or ice steeping (see Steeping Techniques).