Fukamushi Sencha
Experience the Bold, Rich, and Sweet Delights of Fukamushi(deep-steamed) Sencha.
Fukamushi Sencha (深蒸し煎茶) is a type of Japanese green tea, and its name translates to "deep-steamed sencha." It is characterised by a longer and more thorough steaming process during production, which differentiates it from other types of sencha.
The typical sencha tea production process involves steaming the tea leaves for a short duration, which results in a light and refreshing flavour. Fukamushi Sencha, on the other hand, undergoes an extended steaming process, often around 1-2 minutes or even longer. This deep steaming causes the tea leaves to become more broken and fragmented, and it also affects the taste and appearance of the tea.
History of Fukamushi Sencha
Solving the issue of bitterness and astringency
In the region centered around Makinohara, known as the tea town, the tea leaves have thicker textures due to longer sunlight exposure compared to the mountainous areas of Shizuoka, such as Honyamacha and Kawanecha. Traditional tea processing methods in these areas often resulted in a lingering grassy taste and a lower extraction of umami from the leaves. Therefore, the deep-steaming method was adopted. The extended sunlight hours in this tea-rich region, particularly in Makinohara, contribute to the robustness of the tea leaves.
There are various theories regarding the establishment of the deep-steamed tea production method, and it cannot be definitively pinpointed to a specific town. However, it is believed that the technique was refined in the Makinohara Plateau region from the late 1950s to the early 1960s. Currently, Kikugawa City, Makinohara City, Kakegawa City, and Shimada City all claim to be the birthplace of deep-steamed tea. Nevertheless, due to the lack of historical records, the exact origin of deep-steamed tea has not been conclusively determined.
Fukamushi Sencha - Deep-steamed green tea is the current mainstream in green tea production and is widely produced throughout the tea-producing regions.
Makinohara Tea Garden
The Taste of Fukamushi Sencha
Less bitter, more sweet, vibrant colour and deep in flavour
Due to the extended steaming process, the tea leaves take on a deep green colour and intensify in umami. As a result, fukamushi sencha is characterised by a bold and rich taste, often robust, with a pronounced depth and a moderate astringency. However, its aroma tends to be slightly subdued.
The deep steaming also contributes to a smooth texture in the leaves, creating a powerful and satisfying tea experience. This type of green tea is cherished by those who appreciate the profound complexity of its flavour profile.
How to Brew Fukamushi Sencha
A step-by-step guide on how to make delicious Fukamushi Sencha
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Fill each tea bowl about 80% full with hot water (approximately 200-250ml, 80°C) for the number of people.
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Place the tea leaves into the teapot (about 4g: approximately 2 teaspoons).
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Pour the hot water over the tea leaves in the teapot, and wait for about 30 seconds for the tea to steep.
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Pour the tea evenly into each bowl, ensuring a consistent strength without variation. Make sure to pour until the last drop, squeezing out every bit of tea.
Tip：Due to the finely broken leaves and the easy dissolution of components in deep-steamed tea, it is recommended to extract it quickly to prevent any undesirable flavours.
