Okabe Kabusecha Shaded Tea
Sweet greens, sea breeze and asparagus tips from a Shizuoka valley better known for gyokuro.
A shaded green tea from Okabe, in Shizuoka's Fujieda, where the Asahina valley is one of Japan's best-known gyokuro districts. The cup is clean and structured, with sweet greens, sea breeze, nori and asparagus tip.
Sensory profile
You should taste
How it unfolds
Where it sits
That is 42 mg in one serving (8 oz cup (240ml)), a concentration of 17.5 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Kyusu Teapot |
|---|---|
| Brew ratio | 1:83 |
| Dose & yield | 2.9g → 240g |
| Grind size | Whole Leaf |
| Water temperature | 158°F / 70°C |
| Target brew time | 1:00-1:30 |
| Serving | 8 oz cup (240ml) |
What you need
- 2.9 g loose-leaf green tea
- 240 g filtered water at 70°C
Required gear
Step-by-step protocol
- 0:00Warm the pot with hot water and pour it away, so the brewing water does not lose heat to cold ceramic.
- 0:10Add 2.9 g of leaf to the pot or basket, leaving room for it to open.
- 0:20Pour 240 g of water at 70°C over the leaf and cover. Start the timer.
- 1:35Remove the leaf or decant completely. Leaf left in the pot keeps extracting and turns the last cup bitter.
What it may be good for
A number worth knowing
We list about 42 mg for an 8 oz cup. A typical 8 oz cup of green tea has about 28 mg. Shading raises the caffeine in the leaf, so shaded teas usually run higher, and the figure moves with how much leaf you use, the water temperature and how long you steep.
Taste it twice
Brew the same leaf a second time with slightly hotter water, around 75°C, for about half a minute. The second cup is often a little brighter and a little more savory than the first.
What to watch out for
- Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much tea is right for you.
A shaded green tea from Okabe, in Shizuoka's Fujieda, where the Asahina valley is one of Japan's best-known gyokuro districts. The cup is clean and structured, with sweet greens, sea breeze, nori and asparagus tip. Brewed in a kyusu at 70°C.
Origin & Story
Okabe began as a stop on a road. In the Edo period it was Okabe-juku, the 21st of the 53 stations on the Tokaido, the great highway between Edo and Kyoto. In 2009 the town was merged into the city of Fujieda, but the name lives on in tea.
The tea grows in the hills behind it. The Asahina district of Okabe is counted among Japan's three best gyokuro regions, along with Uji in Kyoto and Yame in Fukuoka, and gyokuro has been grown there since the 1800s. Asahina is a narrow mountain valley that runs along the Asahina River.
Kabusecha is the lighter cousin of gyokuro. The bushes are covered for about one to two weeks before harvest instead of three, so the leaf gains sweetness and umami and loses some of its bitterness, but it is much easier to brew. In a district that knows shaded tea this well, a kabusecha makes a natural everyday cup.
In the cup this Okabe kabusecha is clean and structured: sweet greens, a sea-breeze brininess, nori and the green snap of asparagus tips. Put about 3 g of leaf in a 240 ml kyusu, pour on water at 70°C, and pour the tea out after a minute to a minute and a half. Warm the pot first and empty it completely each time.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 78/100 |
| Acidity | 22/100 |
| Bitterness | 22/100 |
| Body | 62/100 |
| Aroma | 94/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in Okabe Kabusecha Shaded Tea?
One serving, 8 oz cup (240ml), contains approximately 42 mg of caffeine.
What temperature should I use for Okabe Kabusecha Shaded Tea?
Target 70°C (158°F).
How long should Okabe Kabusecha Shaded Tea be extracted?
Timing: 1:00-1:30. Method: Kyusu Teapot. Ratio: 12g leaves per Liter of water. Grind or leaf format: Whole Leaf.
Where is Okabe?
Okabe is part of the city of Fujieda in Shizuoka Prefecture. It was a post town on the Tokaido highway in the Edo period and joined Fujieda in 2009.
Is Okabe known for gyokuro?
Yes. The Asahina district of Okabe is counted among Japan's three best-known gyokuro regions, with Uji and Yame, and has produced gyokuro since the 1800s.
Who should avoid Okabe Kabusecha Shaded Tea?
Caffeine affects everyone differently. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much tea is right for you. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Borosilicate Glass Teapot with Infuser
In this recipe: Teapot with room for the leaf to open
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