A tea comprising stems from Kabusecha plants grown in the Kyoto region
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
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