A Season of Shade: Kabuse Begins

As spring settles over Japan, a quiet yet transformative tradition returns to the tea fields: kabuse (被せ), the practice of shading tea plants before harvest. Starting in mid-April, this careful process plays a vital role in producing Japan’s most refined teas — including both Gyokuro and Matcha.

What Is Kabuse?

Kabuse means “to cover,” and it refers to the shading of tea bushes with nets or traditional materials to partially block sunlight for about 2 to 4 weeks before harvest. This shading slows photosynthesis, allowing the tea leaves to retain high levels of theanine, an amino acid that gives tea its characteristic umami, sweetness, and smooth texture.

At the same time, the shading process deepens the green colour of the leaves and creates a distinctive, elegant aroma known as “ooika”, or “shaded fragrance.”

For Both Gyokuro and Matcha

While Gyokuro is known as Japan’s finest brewed green tea, and Matcha as its iconic powdered counterpart, both share the same origin: shaded tea leaves. Gyokuro is steamed, rolled, and dried, while Matcha begins as Tencha — unrolled shaded leaves — which are then stone-ground into a fine powder.

The kabuse process is essential to both, helping to create teas that are naturally low in bitterness and high in flavour complexity. This is what sets them apart from sun-grown teas such as Sencha.

The Timing

In tea-growing regions such as Shizuoka, where Kanoa’s GABA Gyokuro is cultivated, the kabuse period typically begins in mid-April, when the new buds are tender and full of nutrients. Shading continues for around 20 days, and the harvest usually takes place in early to mid-May.

The precise timing and duration of shading are carefully adjusted each year depending on weather, cultivar, and field conditions — a fine balance of tradition, intuition, and environmental awareness.

Why It Matters

At Kanoa, the kabuse season represents a key step in producing teas of exceptional quality. By carefully managing the shading process, our tea partners ensure that the leaves develop a smooth, rich flavour with balanced umami and reduced bitterness.

As this year’s kabuse begins, we look forward to offering you a new harvest that reflects the precision and commitment behind every cup — a tea that is not only flavourful, but also deeply rooted in Japanese craftsmanship.

We invite you to stay connected with us as the season unfolds. The first leaves will soon be ready, and with them, a new chapter of flavour, calm, and craftsmanship.

Experience the beauty of shaded tea — from our gardens to your cup!