Fukamushi Sencha

There are three main styles of sencha based on steamed time.   Asamushi (light steaming) sencha is steamed for less than 30 seconds, futsuumushi (regular steaming) for 30 seconds to 1 minute, and fukamushi (deep steaming) about 1 to 2 minutes.  Steaming process is the traditional Japanese method of arresting oxidation after the tea leaves are plucked.

Longer steaming reduces astringency but makes the leaves fragile. The dried leaves of fukamushi sencha contain more smaller particles than those of asamushi or futsuumushi sencha.

regular (left) and deep steamed (right) senchas

This sencha was grown in Shizuoka prefecture.  The tea has a thicker mouth feel and a darker color than a regular sencha.  It is less bitter and less astringent.

Fukamushi sencha

Type:  Green   Producing Country: Japan    Preparation:  85°C 1 Min

Dry Leaf:  The leaves are dark green needles and broken pieces,
Wet Leaf:  The soft olive green leaves are mushy like cooked vegetables.
Liquor:      The olive green tea is cloudy.  It has some bitterness similar to cooked arugula.  Its flavor is predominately vegetal (spinach and zucchini) and refreshing.

Tee Score: 4 out of 5