What is Kabusecha? Fukamushicha?
Kabusecha and Fukamushicha: What’s the Difference?
Japanese green tea comes in many varieties, each with its own unique flavor, aroma, and production method. Among them, Kabusecha and Fukamushicha are two premium types that are gaining attention for their deep umami taste and health benefits.
What Is Kabusecha?
A Sweet, Umami-Rich Green Tea
Kabusecha literally means “covered tea.” It is a premium type of Japanese green tea made by shading the tea plants for 7-10 days before harvest, using black nets or traditional straw coverings. This shading process reduces bitterness and enhances the tea’s natural sweetness by increasing the amino acid theanine while reducing catechins (which cause bitterness).
Flavor Profile of Kabusecha
# Rich in umami and sweetness
# Very low in bitterness
# Light, clear green colour
# Mild aroma, elegant and smooth taste
Kabusecha sits between Sencha and Gyokuro in terms of quality and flavor intensity.
What Is Fukamushicha?
A Deeply Steamed, Bold-Tasting Green Tea
Fukamishicha means “deep-steamed tea.” Unlike standard sencha, which is steamed for about 30–40 seconds, Fukamushicha is steamed for 60-120 seconds or more, compared to the standard 30–40 seconds. This extended steaming breaks down the tea leaves more thoroughly, resulting in
# A deep green colour
# A thick, rich taste with more body
# Leaves that are finely broken or powdery
# Quick to brew due to finer leaf particles
How to Brew Kabusecha and Fukamushicha
▶ How to Brew Kabusecha
* Water temperature: 60–70°C (140–158°F)
* Tea leaf amount: 3g per 100ml
* Steeping time: 1–1.5 minutes
→ Use lower temperatures to bring out the umami without bitterness.
▶ How to Brew Fukamushicha
* Water temperature: 70–80°C (158–176°F)
* Tea leaf amount: 3g per 100ml
* Steeping time: 30–40 seconds
→ Even with short brewing, you’ll get a strong, flavorful cup.
Yamaguchien Offers a Variety of Premium Green Tea
There are many other varieties of Japanese green tea besides Kabusecha and Fukamushicha, such as Hojicha, Shiraore, Genmai, Gyokuro, Bancha and more. Each type is crafted using different cultivation methods, harvest times, steaming durations, and plucking techniques. These subtle differences create a wide spectrum of flavors, aromas, and depths, showcasing the true richness of Japanese tea culture. High-quality tea leaves require time and effort to produce, which is why the price tends to be higher.
The tea farm of Yamaguchien are located in basin areas of Yame, which provide the ideal climate and environment for cultivating high-quality tea leaves. Their unique geography contributes to the rich umami and refined sweetness found in teas grown there.
