Tea plants used for Kabusecha are covered for more than 10 days to shade them from direct sunlight before their new leaves are picked. The leaves are steamed, and then kneaded until they become dry. Here, you can enjoy both the refreshing flavor of Sencha and the rich taste of Gyokuro. A mild taste and vivid green color are features of this tea.

45g:500yen 100g:1,000yen

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