Fukamushicha

Crafted from freshly picked leaves, our Fukamushicha green tea undergoes an extended steaming process of 1 to 3 minutes, compared to the shorter 30-second steaming for regular Sencha.

In Japanese tea-making, steaming halts oxidation, preserving the tea’s vibrant green color and natural nutrients. Fukamushicha, which means 'deep-steamed tea' in Japanese, undergoes a unique steaming method that allows steam to penetrate deeper, creating finer, rougher leaves that brew more readily, enhancing nutrient extraction. As a result, Fukamushicha delivers a higher concentration of healthy nutrients and antioxidants with every brew, offering a rich, flavorful, and healthful tea experience.

This deep steaming process also reduces astringency and bitterness, while enhancing the tea's natural sweetness and rich umami flavor. This premium Japanese green tea is ideal for tea lovers who seek a smooth, nutrient-rich brew with the full health benefits of Japanese green tea.

Uji, Kyoto

To experience the rich umami flavor of our Fukamushicha, follow these steps for optimal brewing:

Prepare the Leaves: Measure 2 teaspoons (4 grams) of Fukamushicha leaves and place them into your teapot. A small, Japanese-style teapot (kyusu) is ideal for even extraction.

Heat the Water: Use 120-150 ml of water heated to 80°C for the perfect balance of flavor. Avoid boiling water, as it may reduce the tea’s sweetness and enhance bitterness.

Pour and Steep: Gently pour the hot water over the leaves in the teapot, covering them evenly. Allow the tea to steep for 30 seconds to bring out the tea’s bold, smooth flavor and jade-green hue.

Serve and Enjoy: Pour the tea slowly into your cup, ensuring every drop is extracted to capture the full depth of flavor. For a second infusion, use the same leaves, reducing steep time to 10-15 seconds for a lighter, sweeter taste.