Mie
Third in the country by output (2024 crop), yet rarely named on the packet. The north of the prefecture is one of the country's main sources of kabusecha; the south leans to deep-steamed sencha. Sold under the name Ise-cha.
Land and climate
The prefecture runs a long way north to south, and the climate differs between the cooler north at the foot of the Suzuka mountains and the south along Ise bay. The north suits shaded tea.
How it is made
One of the country's leading sources of kabusecha. Shaded for about a week rather than the twenty-odd days of gyokuro, so both savoriness and aroma survive. The south is mostly deep-steamed sencha.
Cultivars
What to look for
Much of it is sold into blends from other regions, so it rarely appears on a shelf under its own name. If you want to try kabusecha, Mie gives you the widest choice.