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Mountain-Grown Yamecha Kabusecha Green Tea

Kabusecha tea is grown beneath shading, reducing about 85% of the sunlight. This allows the leaves to mature without obtaining bitterness like gyokuro. However, the period of shading is usually shorter, 10-14 days, allowing for a slightly more astringency than gyokuro and producing a tea with a refined balance.

  • Cultivation notes: Machine harvested, shaded for 2 weeks
  • Processing: Regular steaming
  • Producer: Kippei, Yuji, and Akio Kurihara (Father and sons)
  • Altitude: 300 - 700 meters
  • Location: Fukuoka Prefecture, Japan
  • 20g

About the Farm: The Kurihara family are specialists in gyokuro tea leaf cultivation and processing and began in 1922 as a wholesaler. In 1942 the first master decided to move his wholesale business to the Yame region, famed for its Yamecha, and start growing tea himself. His son, Kippei Kurihara is now a respected member of the Yame City legislature while sons Yuji and Akio begin to take over the tea agriculture business.

Akio Kurihara is the primary farmer in the family and accomplishes the task of cultivating delicious gyokuro and sencha teas with the help of his family and neighbouring farmers in the small town of Yabemura (population approx 1000 people).

Akio is also a 4-time winner in Southern Japan tea hand-rolling competitions, and places consistently in the top 5 in the gyokuro categories of regional and national tea competitions. Most recently, at the 2019 Fukuoka Tea Competition, he won the top Minister's Prize in the Gyokuro Category (awarded only when there are at least 100 entries.


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