Kabusecha products are high quality teas next to Gyokuro.  Same as Gyokuro, the shading cultivation method preserves amino acids and caffeine.  This shading cultivation technique slows down the transformation of theanin to catechin, so it has a less bitter taste than Sencha.  Also, this unique cultivation increases chlorophyll, resulting in bigger, thinner and softer tea leaves.  Shading periods and degree are shorter and lighter than Gyokuro.  Therefore, you can enjoy both Gyokuro‘s rich, sweet taste and Sencha‘s slightly astringent and bitter taste.  Kabusecha farmers take time to make this tea at lower pressure levels and lower temperatures.  Major production sites of Kabusecha are Kyoto, Mie, Shizuoka, and Fukuoka.