In Japan, there are shade-grown teas and light-grown teas. The shade-grown teas, called Kabusecha, are deprived of light for three weeks before plucking. This inhibits photosynthesis in the leaves, forcing the tea plant to draw on its existing store of nutrients, altering the chemical composition of the leaf as well as its aromatic qualities.
In terms of taste, the resulting tea is smoother and more delicate, developing less bitterness. The best know kabusecha tea is the Gyokuro.
- Aspect: pieces of roasted stems
- Colour: light brown
- Scents: fresh planty, toasted and woody (dried wood) notes
- Scents: toasted, cereal, malt, cooked fruits, woody, with a few marine notes
- Colour: amber
- Texture: supple in the mouth, smooth
- Aromas: woody at the start, highly cereal, toasted, roasted (toasted bread), coffee bean, with a touch of mildness brought by cooked fruits notes (jam)
- Aromatic profile and length in the mouth: medium length