Kabusecha Is A Prestigious Japanese Green Tea It Combines The Green Flavour Of Sencha And The Sweetness Of Gyokuro This Shade-Grown Tea Is Deprived From Any Sunlight Just 7 To 8 Days Before The First Harvest Of Spring Through Exposure To Sunlight, Theanine Is Converted To Catechins Shading The Tea Bushes Before Plucking Helps To Retain A Large Amount Of Theanine Theanine Is A Sweet Component And It Has A Calming And Relaxing Effect In Contrast, Catechins Are A Bitter Component Pantenger Organic Kabusecha Is Organically Harvested In Kagoshima It Is A Blend Of Saemidori, Okumidori, Yabukita, Asanoka, Yukatamidori And Asatsuyu Cultivars The Result Is A Vegetable Flavour, Mild And Smooth With A Sweet And Umami Taste