The first sip is full and round with very little bite, which is what deep steaming is known for. Underneath sits a soft roasted note from the final fire, and an umami that fills the mouth and holds. It pours cloudy and dark green, almost jade, because the long steam breaks the leaf down fine. It works cold as well as hot. This is a sencha built to be full and direct, and it doesn't pretend otherwise.
Teafy Fukamushi Sencha is a certified organic, spring first flush Japanese green tea grown in Kikugawa, Shizuoka, deep steamed for roughly twice as long as a standard sencha and finished with a light roast. 100 g makes about 40 cups, two or three steeps from each teaspoon of leaf.
The long steam breaks the leaf into fine particles, so the cup pours cloudy and dark green, almost jade, and the first sip is full and round with very little bite, which is what deep steaming is known for. Underneath sits a soft roasted note from the final fire and an umami that fills the mouth and holds.
Brew a heaped teaspoon, about 2.5 g, in 180 ml of water at 80 degrees for one to three minutes. Because the leaf is fine, use a fine strainer or the Scoop and Twist infuser. It is the sencha for people who like it strong and direct, and it cold brews into a rich, savoury glass. Caffeine is low, well under a coffee.
Fukamushi was developed in Shizuoka in the 1960s for exactly this flat, sunny growing area, where the leaf is thicker and benefits from a longer steam. We source it direct from one grower we keep to ourselves. One ingredient, nothing added. Lab tested in Australia for lead, arsenic, cadmium and mercury.
