Matière premièreIngrédients de boissons
Kabusecha (Half-Shaded Premium Green Tea)
かぶせ茶 (Kabusecha)
Pourquoi sourcer au Japon
Mie Prefecture's tea industry is built around kabusecha — concentrated infrastructure that no other origin replicates.
Spec clé
Theanine 1.0–1.8% dry weight; price 30–50% of gyokuro; brewing temp 60-70°C optimum.
Produit fini typique
Premium loose-leaf retail, single-origin tea bags, RTD super-premium beverage.
At a glance
- Fournisseurs répertoriés
- 1 fournisseur
- MOQ typique
- 5–20 kg loose leaf; 500 g – 10 kg powder
- Délai typique
- 5–8 weeks
- Régions d'origine
- Mie (60%+), Kyoto (Wazuka), Fukuoka (Yame)
- Catégorie
- Ingrédients de boissons
- Saison de récolte
- Late April – mid-May (ichibancha primary)
- Statut réglementaire au Japon
- JAS / Tea standards apply
- Nom INCI
- Camellia Sinensis Leaf Extract
- Nom japonais
- かぶせ茶
- Romaji
- Kabusecha
À propos de cet ingrédient
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.
Statut réglementaire
| Japon | JAS / Tea standards apply |
|---|---|
| Union européenne | Food import; CosIng for cosmetic extract |
| États-Unis | GRAS for food; MoCRA for cosmetic use |
| Chine | Imported tea; GACC registration required |