Fukamushi Sencha
Shizuoka, Japan
Deep-steamed for a richer, more vivid cup. The color alone—that impossible green—is worth the steep.
The Story
Steamed two to three times longer than regular sencha, fukamushi develops a deeper color and richer body while reducing astringency. The longer steaming breaks down leaf cell walls, creating the distinctive cloudy, verdant liquor. It's become increasingly popular for its smooth, full-bodied character.
Flavor Notes
Perfect For
- When you want a fuller green tea
- Those who find sencha too grassy
- Morning wake-up
- Rich umami cravings
- Dramatic presentation
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
160-170°F
(70°C)
Amount
1 tablespoon per 8oz
Steep Time
45 seconds to 1 minute
Resteeps
2-3 steeps
Recommended Vessel
Kyusu with fine mesh strainer
Brewing Tips
Fukamushi steeps faster than regular sencha and releases fine particles—you'll need a fine strainer. The leaves are delicate; don't overstir. Some sediment in the cup is normal and contains nutrients.