Hoshino Kabusecha

Contest Grade 98 P.

Contest grade kabusecha from the tea master Akihito Takaki. Made with the fine okumidori cultivar. Sourced directly from the internationally recognised town of Hoshino in Yame. 50g
  • Okumidori: extremely aromatic cultivar grown by Master Takaki
  • Mr. Takaki is a well-reputed tea farmer in Japan; Nihoncha and MAFF award-winner
  • From the famous town of Hoshino, internationally recognised for its shaded teas
Character Delicately bitter, maritime umami, long-lasting
Tea Garden Master Takaki is an award-winning, fourth-generation gyokuro farmer, renowned throughout Japan.
Terroir Hoshino, Yame (district), Fukuoka (prefecture), Japan
Harvest 1st harvest (ichibancha), beginning of May, 2021
Cultivar Okumidori
Elevation 250m above sea level
Processing Method Cultivated, harvested and processed by hand
Steaming Between medium to deep (chumushi and fukamushi)
Shading Half shaded for 10 days. Shading technique: tana
Organic Cert. None, conventional cultivation
Laboratory Tests Radioactivity (Region 11/2019)
Awards Recipient of various awards including the 1st place MAFF Award (Japanese Ministry of Agriculture, Forestry and Fisheries) and 1st place Nihoncha Award.
Grade 98/100 P. (kabusecha category); Contest Grade

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€298.00 / 1kg
In stock

Tea Farm

Akihito Takaki is an award-winning, fourth-generation gyokuro farmer who is renowned throughout Japan for his teas, which are cultivated to the highest standards and processed on site. From cultivation and care to harvest and drying, the tea leaves are only passed through the hands of experts versed in the traditional means of producing Japanese gyokuro. Only the finest leaves are used to make the tea.



When grown under the right conditions, cared for appropriately and processed gently, okumidori stands out among all other Japanese cultivars. Master Takaki is one of the few who can realise okumidori's full potential. This tea has the exceptionally well-balanced character of a good kabuse with the sweet maritime umami notes of a gyokuro and yet the strong natural bitterness of a quality sencha.


Delicate, long dark green needles


Soft light green


Kabuse (Japanese: 冠茶) literally means "covered" and refers to the shade given to this noble green tea before its harvest. The Kabuse cultivation technique was developed around the same time as that of the fully shaded Gyokuro, which, together with Matcha, is Japan's most noble and expensive green tea variety. The process for making Kabusecha is therefore much the same as for Gyokuro, differing only in the length and type of shading: Kabuse tea is usually shaded for only half as long and with greater light allowance. Both teas are then steamed and rolled like Sencha. The leaves of the 1st harvest are used for Kabusecha, although a few teas are also made from the 2nd harvest.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The tea field is in a prime location right by the river in the Nagao district of the world-renowned village of Hoshino in Yame. This hilly region is famous for its deep, full-bodied gyokuros, which are masterfully grown and produced there. The leaves only come into contact with mindful hands at every stage, from cultivation and care to hand harvesting and gentle drying. Only the finest, long and intact needles are used. The soil is interspersed with small stones, which provides particularly favourable drainage and enhances the quality of the tea. The riverside location benefits from the moisture and mist released into the air from the river that runs through the village. Master Takaki uses purely organic fertiliser in only very little quantities, which makes him stand out from many other Hoshino farms. Only a few kilograms of this top kabusecha are produced each year.



Brewing Guide

2 heaped tsp per 100-300ml (60°C) water. Steep for 2 minutes. Suitable for several infusions.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for this tea is a vintage Banko kyusu made from 100% violet banko clay. This clay, when transformed into a teapot and fired via a reduction firing process, brings out the nuanced flavour of the gyokuro that is shaped by its amino acids, chlorophyll, and other special compounds. Vintage kyusu from 1990 or earlier likely consist of 100% violet clay from the Banko region. Modern violet Banko kyusu with a fine ceramic strainer are, however, also suitable for making gyokuro.

Recommended Storage

The ideal tea caddy for this tea is one made from high-quality cherry wood (kabazaiku chazutsu; solid wood) or, alternatively, a more affordable airtight, double-coated tea caddy.

Our recommendations

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