Following the harvest in the spring, tea leaves are immediately steamed before rolling and drying into sencha. During this initial steaming phase, by increasing the steaming time (40+ seconds), we create fukamushi or deep-steamed tea. This deep-steaming breaks down the cells in the leaf more than regular steaming allowing the flavor to be released more quickly and in greater amounts when steeping. This results in a deeper green, but more opaque tea with a strong flavor.
Because mountain-grown tea leaves are more delicate than those grown on flatlands, we only increased the steaming by a little in order to create a unique balance between astringency (shibumi) and sweetness (amami), with hints of the soft young leaf buds.
- Ingredients: Green tea
- Harvest: Early May
- Cultivar: Yabukita
- Cultivation Notes: Certified JAS Organic. Grown pesticide free. Fertilized with organic compost.
- Producer: NaturaliTea by the Kinezuka Family
- Location: Fujieda, Shizuoka, Japan
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