Our Kabuse Sencha embodies the delicate balance between nature and artistry. Carefully shaded for ten days prior to harvest, these leaves undergo a methodical process that takes cues from traditional Gyokuro and Kabuse Sencha production. By limiting sunlight, photosynthesis is slowed, encouraging a higher concentration of L-theanine—an amino acid responsible for a velvety texture and everyone’s favorite umami richness. This roast spotlights the time-honored tradition of Japanese tea artistry—a savory sip meticulously crafted for the perceptive palate.