A noble samurai came to visit the wise tea master Lao Cha and the old man offered the samurai some tea.
– Oh Sensei! – the samurai exclaimed, – I am so impressed! What is this tea that is so refreshing and comforting, with a taste so bold and sweet, yet so fresh that Spring itself returned once again!
– This tea is Fukamushi Sencha. Now hang your sword, forget all your worries and just enjoy.
Fukamushi Sencha (Yabukita cultivar) is one of our best teas. Produced on a family farm in Shizuoka, Japan, this tea passed the thorough and careful evaluation by Hiroyuki Sugimoto, known as Tea Maestro Sugimoto. Hiroyuki Sugimoto is the 2nd generation master-taster and winner of the Green Tea Connoisseur Award at the Japanese National Blind Tea Tasting Championships. Sugimoto's well-trained palate allows him to determine which leaves are of superior quality and which are not worthy of incorporating into his teas.
Sencha is known and loved for its moderate sweetness, mild astringency and flowery-green aroma. The quality of sencha will vary depending on origin, time of harvest, and leaf processing techniques. Sencha Fukamushi features the perfect balance of astringency and sweetness.
Sencha can be translated as "roasted tea". This term refers to an older style of processing Japanese green tea that was influenced by Chinese tea processing methods. Today, most sencha is steamed instead of pan-roasted.
Fukamushicha (深蒸し茶, deep-steamed tea) is a green tea that is initially steamed for a longer time than usual. Normally, the steaming process for green tea runs for about 30 seconds to 1 minute. Fukamushicha, on the other hand, is steamed for longer than 1-2 minutes.
The steaming process makes a big difference in the flavor of green tea. The main advantage of using the Fukamushi process is that the astringency is suppressed, while the tea is gaining more body and sweetness. Just as with matcha, when drinking Fukamushi Sencha, you’ll get more of the nutrients found in green tea, as well as more fibers, chlorophyll, and vitamins.
Fukamushicha is a little harder to brew. If your teapot has openings that are too wide, the small particles won’t get filtered out. The teapot of choice should also have a large surface area since Fukamushicha can quickly clog a surface that’s too small. For this reason, it is recommended to use a kyusu (Japanese teapot) – it is specially designed for brewing Fukamushicha.
175℉ / 80℃
0.5g per 1oz/30ml
0.5g per 1oz/30ml 1min, -15 sec
for each subsequent infusion
How to brew Japanese Green Teas: