In this first part of a series about tea subcategories, we’re learning about kabusecha: the shade-grown tea that’s not quite gyokuro, but not quite sencha. It’s a step below gyokuro—while gyokuro might be shaded for three to four weeks, kabuse tea can be shaded anywhere from one to two weeks. Let's learn why shading is such a BFD.
The yokode kyusu, or classic side-handled teapot associated with Japanese tea culture, is not only a beautiful piece of teaware, but a practical, ergonomic craft. It becomes an extension of the host’s arm, making tea-pouring inherently graceful. For fans of sencha, a kyusu is a necessary addition to the tea cabinet.
Day 1 of Spirit Tea co-founder Taylor Cowan's journey through Yunnan, the province of China that is not only the fabled birthplace of tea, but where his handpicked selections of some of our seasonal black and fermented teas are found.
Translating to “mortar/grind tea,” the later steps its destined for, tencha is the finished-unfinished product of growing, cultivating, and harvesting. If you’re keen on your high-end Japanese teas, its cultivation is the same as gyokuro, the forest green, shade-grown tea, and shincha, the hand-picked first flush harvest.
Matcha, the bright, near-neon Japanese powdered tea now ubiquitous in cafes, restaurants, and grocery stores, has skyrocketed to the mainstream. Popularized as a powerhouse health supplement, we’re happy to see matcha is beginning to be appreciated for its taste and tradition. Though matcha does blend well into lattes, candy, and even soba noodles, let’s take a look at this unique tea and its place in tea history.