index K

K

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• Kabusecha (被せ茶): Kabusecha is a tea that falls between Sencha and Gyokuro. Like gyokuro and tencha, it is covered during the growing period of the sprouts, but while gyokuro and tencha are shielded from sunlight for at least 20 days, kabusecha is shortened to about 7 to 10 days. Although it does not have the rich sweetness and flavor of gyokuro, it has a milder flavor than sencha and is recommended for those who do not like bitter and astringent tastes.

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• Koicha (濃茶): Thick tea used in the Japanese tea ceremony, made with a higher proportion of matcha to water.

 

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• Kukicha (茎茶): Also known as "twig tea," it is made from the stems and twigs of the tea plant, offering a unique, mild flavor.

 

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• Kyusu (急須): The traditional Japanese teapot, typically with a side handle, used for brewing green tea.

 

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• Kintsugi (金継ぎ): The art of repairing broken pottery with lacquer mixed with powdered gold, often applied to tea ceremony ceramics to highlight imperfections as a form of beauty.