{"version":"1.0","provider_name":"Teplo","provider_url":"https:\/\/teplotea.com\/en\/","title":"Gyokuro and Sencha\u2019s Best Features? Characteristics and Delicious Brewing of Kabusecha","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"uX1Pj53zW1\"><a href=\"https:\/\/teplotea.com\/en\/kabuse-green\/\">Gyokuro and Sencha\u2019s Best Features? Characteristics and Delicious Brewing of Kabusecha<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/teplotea.com\/en\/kabuse-green\/embed\/#?secret=uX1Pj53zW1\" width=\"600\" height=\"338\" title=\"&#8220;Gyokuro and Sencha\u2019s Best Features? Characteristics and Delicious Brewing of Kabusecha&#8221; &#8212; Teplo\" data-secret=\"uX1Pj53zW1\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/teplotea.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/teplotea.com\/wp-content\/uploads\/KABUSEGREEN_02-scaled.jpg","thumbnail_width":2560,"thumbnail_height":1707,"description":"In this article**\"As introduced in this article, kabusecha is made through a process of shading the tea leaves from sunlight for about 3 to 10 days before harvesting. Kabusecha can be considered a middle ground between gyokuro, which is shaded for 20 to 30 days before harvesting, and sencha, which is not shaded. Therefore, it combines the rich sweetness and umami of gyokuro with the refreshing astringency and bitterness of sencha, resulting in a very well-balanced flavor that can be described as 'the best of both worlds.'"}