“Kabusecha” (かぶせ茶) means “shaded tea” in Japanese, derived from “kabuseru,” meaning “to cover.”
The tea plants are gently shaded for 1–2 weeks before harvest, enhancing their sweetness and umami.
Grown in Uji, Kyoto, Marukyu Koyamaen Kabusecha brews into a vibrant green cup with a smooth, mellow taste and refreshing finish.