FUKAMUSHI SENCHA 01 | Deep-Steamed Green Tea

Fukamushi is a wonderful and unique green tea, characterised by a bold, rich sweet taste and a thick mouthfeel. Its inviting flavour is a true revelation for green tea fans.

Standard Japanese green teas leaves are usually steamed for about 30 sec immediately after picking to stop oxidation. Fukamushi Sencha is produced by steaming the leaves for twice as long, reducing any sharp grassy taste and astringency in the finished tea.

The longer steaming process considerably softens the tea leaves, resulting in a finished tea that appears broken and much finer than standard Sencha and that requires shorter steeping time due to the easier extraction of flavour.

Our Fukamushi Sencha is produced using tea leaves picked during the first flush of the Spring season (Ichiban Cha).

Flavour profile: Forestry well-rounded grassy flavour, rich, sweet with no astringency.

Origin: Uji, Kyoto (Japan)

Browse our full range of Japanese Green Tea here.

Hot Fukamushi Sencha Tea:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 80°C water
3. Infuse for 60 sec.
4. Repeat 2-3 times. Adjust brewing parameters according to taste.

Note: If brewed for multiple guests pour tea little by little in each cup to evenly distribute the flavour. Most of the flavour will be collected at the bottom of the teapot, so the initial pour will be lighter and become stronger towards the end of the pour.

Cold Brew Fukamushi Sencha:

1. Place 4g of leaves into a large Kyusu or glass bottle.
2. Pour 500ml of cool water (room temperature or refrigerated water) into the teapot or glass bottle
3. Place teapot or glass bottle in the refrigerator for 4-6 hours.
4. Gently shake the brewing vessel before pouring the tea into the cup/glass.

Flash Chilled Fukamushi Sencha:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Pour 200ml of 80°C water
3. Infuse for 2-3 minutes (in this case the infusion time is longer to increase its flavour, as the hot tea will be then poured over ice and be diluted)
4. Pour hot tea from the Kyusu into a glass/cup filled with ice cubes (alternating the pour if brewed for multiple guests).

Iced Brew Fukamushi Sencha:

1. Place 4-5g of leaves into a Kyusu (teapot)
2. Fill up the Kyusu with ice cubes
3. Let ice thaw at room temperature
4. When the ice is fully thawed, pour into teacups (alternating the pour if brewed for multiple guests).