An incredibly flavoursome sencha, with a perfect balance of savoury umami notes versus sweetness on the full-bodied palate. The liquor is vivid green in colour, reflecting the high quality of the leaves.
Origin: Ujitawara, Kyoto, Japan
Fukamushi is a style of sencha that has been deeply steamed, resulting in a sweeter, less astringent tea. The finished leaves are dark green colour, and a mix of short flattened needles with fine broken pieces that form a mush when infused. The consequence is that the finished tea contains a higher leaf content than most tea, and more active components of the tea are absorbed by the body.
This sencha has been shaded for around 6 days prior to harvest. This increases the amino acid content of the tea, adding weight and texture to the mouthfeel and deepening the flavours.
For two small cups, brew 7-8g of tea leaves in 200ml of water. Use water at around 80C and brew for one minute before decanting. This tea can be brewed three times, with a full flavoured cup each time.
NB. As a deeply steamed tea, Sencha fukamushi brews more quickly than regular sencha. If brewed too hot or for too long it will taste bitter.