Fukamushi-cha is what many people imagine when they think of a rich, mellow Japanese green tea. It looks deeper in color, feels softer on the palate, and brews quickly into a satisfying cup. While it belongs to the sencha family, one simple change in processing makes it taste remarkably different. What Makes It “Deep-Steamed” Regular sencha is steamed briefly to stop oxidation. Fukamushi-cha is steamed for two to three times longer. That extra steam tenderizes the leaf, breaks more cell walls, and releases fine particles that pass through the strainer into your cup. The result is a velvety texture, ...
