Sencha Kabuse

Sencha is a popular style of green tea created in Japan, incorporating unique techniques of steaming and rolling the leaf, and it can be made from a variety of cultivars. This small lot—made from the midori and okuyutaka types—hails from a high-elevation farm in the Shizuoka region. The elegant, pine-green, needle-shaped leaves were covered (kabuse) a few weeks before harvest, which alters their chemical composition: The lack of sunlight allows the plants’ level of amino acids to rise, which translates to rich fragrances and umami flavors in the cup.

When infused, a deep, verdant aroma introduces the full yet soft mouthfeel, with grassy notes of minerality—think buttered bok choy, or a crispy cucumber sprinkled with sea salt. The lingering finish brightens over time; brew with water well below boiling (~160° F) to maintain the tea’s inherent sweetness.

Country: Japan
Region: Shizuoka
Tasting Notes: marine, dark chocolate, melon rind
Harvest Season: Spring 2026

2 oz

Click here to order a small sample size of this tea.

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160º F

 4-5 grams, 2-3 minute steep