This sencha is beautifully balanced with a milky, creamy umami, Yabukita's signature vegetal astringency, and a clean finish reminiscent of a fresh spring meadow. 

This year, we harvested half of our Yabukita field without shading and the other half after 10 days of shading. In other words, the difference in flavor between our unshaded Sencha Yabukita and this 10-Day Shaded Sencha Yabukita comes solely from the shading treatment; all other growing conditions were exactly the same. For those interested in understanding the influence of shading on tea flavor, we highly recommend tasting the two teas side by side.

Traditional kabusecha is typically shaded for around 14 days, whereas this tea was shaded for 10 days. The shading period is too short for it to fully express the character of a classic kabusecha, placing it somewhere between an unshaded sencha and a shaded tea. The result is the best of both worlds: a gentle, rounded umami while preserving the fresh, invigorating character that makes sencha so appealing.

First Brew:

1. Add 1 tbsp of sencha into your kyusu.
2. Pour boiling water into your yuzamashi. When the water is approximately 60°C to 70°C, gently pour 100ml into your teapot.
3. Let the tea leaves steep for 1 1/2 mins.
4. Pour the brewed tea in. Ensure the tea is poured till the last drop.
5. Enjoy!

Second Brew:

1. Pour 100ml of 80 degrees Celsius water into your teapot.
2. Enjoy immediately!

Third Brew:

1. Add 100ml boiling water to your teapot.
2. Enjoy immediately! 

Keep your sencha stored in an airtight container in a cool, dark place away from humidity and light. For best freshness, store in the refrigerator and consume soon after opening. For more information on storing sencha, check out this video!