Kabuse tea, or kabusecha (かぶせ茶) is a class of Japanese tea leaf. Kabuseru (かぶせる) literally means to cover or place on top, as a hat on a head, therefore kabuse tea is a tea leaf harvested from a tea plant that, for some period of time ranging from 2–25 days, has had a porous material draped over the plant while the young leaves are being produced.
Kabuse tea is almost exclusively a first flush tea. Though kabuse tea is usually processed into a green tea after picking, kabuse tea denotes a pre-picking process and the freshly picked leaf can be used to produce any kind of tea, from green tea to oolong tea to black tea.
How to Brew:
Steep 1 to 2 tsp of tea per 8 oz. of water for 1 minute.
Ideal water temperature: 150-160°F