Raw material / 原材料Beverage ingredients

Kabusecha (Half-Shaded Premium Green Tea)

かぶせ茶 (Kabusecha)

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Why source from Japan

Mie Prefecture's tea industry is built around kabusecha — concentrated infrastructure that no other origin replicates.

Key spec

Theanine 1.0–1.8% dry weight; price 30–50% of gyokuro; brewing temp 60-70°C optimum.

Typical end-product

Premium loose-leaf retail, single-origin tea bags, RTD super-premium beverage.

At a glance

Suppliers listed
1 supplier
Typical MOQ
5–20 kg loose leaf; 500 g – 10 kg powder
Typical lead time
5–8 weeks
Regions of origin
Mie (60%+), Kyoto (Wazuka), Fukuoka (Yame)
Category
Beverage ingredients
Harvest season
Late April – mid-May (ichibancha primary)
Japan regulatory status
JAS / Tea standards apply
INCI name
Camellia Sinensis Leaf Extract
Japanese name
かぶせ茶
Romaji
Kabusecha

About this ingredient

Mid-tier between sencha and gyokuro, produced under 7–10 days of shade cover (vs gyokuro's 20+ days). Mie Prefecture produces over 60% of Japan's kabusecha; Wazuka (Kyoto) and Yame (Fukuoka) also produce. Profile balances sencha's astringency with gyokuro's umami at a fraction of gyokuro's price point. Increasingly used by D2C tea brands targeting buyers who want gyokuro-adjacent quality without the price.

Regulatory status

JapanJAS / Tea standards apply
EUFood import; CosIng for cosmetic extract
United StatesGRAS for food; MoCRA for cosmetic use
ChinaImported tea; GACC registration required

Looking for alternatives?

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Japanese suppliers

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Last updated: 2026-05-04

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