Itoh Kyuemon Uji Kabusecha Green Tea

For this Itohkyuemon kabusecha specifically, the good news is it's very forgiving. Multiple reviewers note it doesn't turn bitter easily even if you oversteep it, which is unusual for Japanese green tea. That said, for the best flavor, use water around 170-180°F (not boiling) and steep for 1-2 minutes. One tip from reviewers: the manufacturer's instructions can actually make it too strong and astringent, so start with a shorter steep time and adjust to your taste. This tea also works well at varying temperatures, so feel free to experiment.

For this Itohkyuemon loose leaf kabusecha: use about 1 teaspoon of leaves per cup, water at 170-180°F, and steep for 1-2 minutes. One important note — you'll want a fine-mesh strainer or infuser, because these leaves are quite fine and can slip through standard strainers, leaving sediment in your cup. The great thing about this tea is you can resteep the same leaves 2-4 times. The first infusion is the most delicate and umami-rich, while later steeps become slightly more astringent but still enjoyable.

The most common mistake is using boiling water — it scorches the leaves and makes the tea bitter and astringent. The second is steeping too long. Interestingly, this Itohkyuemon kabusecha is more forgiving on both counts than most Japanese green teas. Reviewers consistently mention it doesn't go bitter easily even when oversteeped. One mistake specific to this tea: following the manufacturer's brewing instructions exactly, which some reviewers found made it too strong. Start gentler and work up. Also, use a fine-mesh strainer — the leaves are quite fine and can pass through standard strainers.

Reviewers report getting 2-4 good infusions from the same leaves, which is a nice value add considering the per-ounce price. The first steeping delivers the most delicate umami flavor, and subsequent steeps bring out slightly different characteristics. Be aware that later infusions do develop more astringency and lose some of that premium smoothness, but they're still enjoyable. This multi-steep potential is one reason reviewers consider it good value despite the premium price point.

This is worth knowing upfront: the leaves are quite fine, and multiple reviewers mention they can pass through standard tea strainers, leaving some sediment at the bottom of your cup. It doesn't affect the taste, but if you prefer a perfectly clear cup, invest in a fine-mesh stainless steel strainer or a Japanese-style kyusu teapot with a built-in fine filter. This isn't a quality issue — it's just the nature of these finely processed kabusecha leaves.

Yes — and reviewers specifically praise it as a blending base. Its mild, balanced umami character plays well with herbs and fruits without overpowering them. Multiple reviewers mention using it to create custom tea blends, which speaks to its versatility. If you're into experimenting, try it with jasmine, mint, or citrus peel. The clean, smooth profile gives you a quality foundation that elevates whatever you pair it with.

This Itohkyuemon kabusecha has a sweet spot for a few types of tea drinkers. Beginners will love how forgiving it is — you really can't mess it up. Japanese green tea enthusiasts will appreciate the authentic Uji origin and quality kabusecha character. Daily drinkers benefit from the multiple steeping potential and mild profile that doesn't get tiring. And creative blenders can use it as a premium base for custom mixes. It's less ideal if you want bold, intense flavors or if any sediment in your cup bothers you.

Here's an honest heads-up: the original packaging is not resealable, which multiple reviewers flag as a drawback. You'll want to transfer the leaves to an airtight container as soon as you open it — a tin with a tight lid or a resealable bag works well. Store it away from light, heat, and moisture. Japanese green tea is more delicate than oxidized teas and will lose freshness faster if exposed to air. Get it into proper storage right away and it'll stay fresh for weeks.

At least one reviewer noted some stems present in the leaves. This is actually normal for kabusecha — unlike the highest grades of gyokuro where stems are meticulously removed, kabusecha processing allows some stem material. The stems don't negatively impact the flavor and can actually contribute a subtle sweetness. This isn't a defect; it's characteristic of the tea type and price point.

Cold brewing is a great option for this kabusecha. Add about 1-2 teaspoons of leaves to a cup or pitcher of cold water and let it steep in the refrigerator for 4-8 hours. Cold brewing naturally reduces bitterness and astringency while bringing out the sweet, umami notes — which plays perfectly to this tea's strengths. Reviewers mention it works well at varying temperatures, so cold brewing is very much in its wheelhouse. Just use an extra-fine strainer when pouring since the small leaf particles can make it through.

The key difference is shading. Sencha is grown in full sunlight, while kabusecha is covered for about 1-2 weeks before harvest. This shading boosts chlorophyll (giving the dark green color reviewers notice in this Itohkyuemon tea), increases umami-producing amino acids, and reduces astringency. The result is a smoother, more savory cup compared to sencha's brighter, more grassy character. Kabusecha sits between sencha and gyokuro in both flavor profile and price — it's sometimes called the best of both worlds.

Kabusecha like this Itohkyuemon Ujiyama sits in the upper tier of Japanese green teas — it's shade-grown like gyokuro but for a shorter period, which gives it a refined umami character without the hefty price tag of top-shelf gyokuro. One experienced tea reviewer actually noted they preferred this kabusecha over gyokuro. The dark green leaf color is a hallmark of quality shade-grown tea, and Itohkyuemon is a well-established Kyoto Uji producer, which is considered one of Japan's premier tea-growing regions.

Kabusecha has a moderate caffeine level — higher than standard sencha but generally less than gyokuro. The shading process increases caffeine content in the leaves. Reviewers of this Itohkyuemon kabusecha mention using it as a caffeinated morning energy boost, and some even enjoy it in the evening since the caffeine is milder than coffee. If you're sensitive to caffeine, it's worth noting that shorter steep times and cooler water will extract less caffeine.

Itohkyuemon (伊藤久右衛門) is a long-established tea house based in Uji, Kyoto — one of Japan's most celebrated tea-producing regions. They're known for premium Japanese green teas and matcha, sourcing from the Uji area which has centuries of tea-growing heritage. This particular kabusecha reflects that pedigree: reviewers consistently note the authentic Japanese quality, from the dark green leaf color to the balanced umami flavor profile.

No — Uji refers to the growing region in Kyoto, not the type of tea. Matcha is stone-ground tea powder, while this Itohkyuemon product is kabusecha, a loose leaf shade-grown green tea. Both can come from Uji, but they're very different experiences. This kabusecha gives you a clean, smooth cup with umami and subtle sweetness, whereas matcha is much thicker and more concentrated. You brew this one by steeping leaves, not whisking powder.

You have two approaches with this Itohkyuemon kabusecha. Quick method: brew it hot but concentrated — use double the leaves with half the water at 170-180°F for 1-2 minutes, then pour over ice. Slow method: cold brew in the fridge for 4-8 hours. Both work well because this tea is flexible with temperatures and steep times. The cold brew method will give you a smoother, sweeter result that highlights the umami and subtle sweetness. Just watch for fine leaf particles — use a good strainer.

This kabusecha has moderate caffeine — more than a standard sencha because the shade-growing process increases caffeine content, but still significantly less than coffee. Reviewers use it for a morning energy boost, and it's gentle enough that some enjoy it in the evening too. If you want less caffeine per cup, use cooler water and shorter steep times. Since you can get 2-4 infusions from these leaves, later steeps will also have progressively less caffeine.

For this Itohkyuemon kabusecha, reviewers specifically mention using it as a caffeinated morning energy boost, so yes — it delivers enough caffeine to perk you up. Kabusecha generally has more caffeine than regular sencha due to the shade-growing process. The effect is usually smoother and more sustained than coffee without the jitters. That said, it's mild enough that some reviewers still enjoy it in the evening, so individual sensitivity definitely plays a role.

A daily cup of quality green tea like this kabusecha gives you a moderate caffeine boost along with antioxidants. Reviewers of this particular tea use it for morning energy, and some drink it multiple times a day since you can get 2-4 infusions from the same leaves. The mild, low-astringency profile makes it easy to drink daily without it feeling harsh on your stomach. Just be aware that the caffeine, while gentler than coffee, can add up if you're re-steeping throughout the day.