With finer leaves and thus a velvety mouthfeel, this green tea carries a depthful yet vibrant vegetal taste with a high astringency.
More information
While growing, the leaves of this single cultivar sencha were exposed to full sun. Upon harvest in early spring, the leaves were deeply steamed (fukamushi). This involves steaming the leaves at a higher temperature, for two to three times longer than normal. These adjustments to both heat and time cause the leaves to become very fragile. They are softened until they lose their structure and turn powdery. As the smaller leaves are more difficult to filter out from a steeping, more tea is consumed per serving. The presence of these particles elevates the textural experience of drinking this tea.
Specifications+—
Net Weight: 50g Origin: Kakegawa, Shizuoka, Japan Process: Deeply steamed (fukamushi)
Preparation+—
Infuse 3g of this tea in 180ml of 70° water for 1 minute.
We recommend re-steeping the leaves to prolong enjoyment. For the second steeping, simply infuse the leaves in another portion of water for the same time as the first steeping. For each additional steeping, increase the temperature and time of infusion to your liking.
