Fukamushi Sencha

About this tea

Fukamushi Sencha, meaning 'deep-steamed,' revolutionized Japanese tea in the 1960s when producers in Shizuoka developed extended steaming to make coarser leaves more palatable. Steamed 2-3 times longer than regular Sencha (60-90 seconds vs 30 seconds), this process breaks down leaf structure, creating a distinctive appearance and intensified flavor that now dominates the Japanese market.

The extended steaming breaks cell walls, releasing more compounds into the brew and creating characteristic broken leaves that appear almost powdery. The finer particles also give up more of the leaf into the cup. The broken leaves brew quickly and intensely, creating an opaque, rich green liquor that some compare to liquid vegetables.

The flavor profile is bold and intense: powerful umami and sweetness from rapid extraction, thick, almost cloudy texture coating the mouth, reduced astringency despite strength, and quick, intense brewing. The broken leaves mean less subtlety but more immediate impact. Each sip delivers concentrated green tea essence. Some particles remain suspended, creating a unique mouthfeel.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with cooler water at 75°C (170°F), steeping just 60 seconds. The broken leaves release flavor rapidly - over-steeping creates bitterness. Use a filter with larger holes to allow some particles through. First infusion is intensely flavorful.

Perfect for those seeking maximum green tea impact quickly. Popular in modern Japan for its convenience and intensity. Pairs strongly with Japanese meals, particularly sushi where its intensity matches strong flavors. The higher extraction rate appeals to drinkers who want the fullest possible cup.