In translation Fukamushi-cha means deep steamed tea. The opposite pole would be the lightly steamed asamushi-cha tea. Hot steam is used on Japanese teas in order to halt the oxidation of the leaves, by which they differ from the majority of Chinese teas. The regular time for which tea leaves are exposed to hot steam is approximately 30 seconds for Sencha tea. The leaves of fukamushi-cha are usually exposed to hot steam for 90-120 seconds. In the predominant majority Sencha tea, seldom e.g. Gyokuro is processed in this manner.
This method of processing the tea is capable of suppressing the bitterness in the taste and adding sweet tones. In addition, our Sencha Fukamushi was shaded for 5-7 days before harvesting in order to support the sweet flavour and the resulting smoothness.
The long phase of steaming causes the leaves to soften substantially and begin to tear, so after drying the tea contains a part of its leaves in the form of small particles and dust. This may make Fukamushi-cha appear like a lower quality tea to less experienced tea lovers, but the opposite is true. In addition, as a bonus the customer obtains the strengthened health properties of the tea. Similarly to Matcha tea, thanks to the content of several small particles in the infusion, we take in several substances which are not brewed from the leaves, e.g. certain catechins and vitamins, fibre and chlorophyll.
- Kyoto, Uji
- Level of steaming
- fukamushicha 深蒸し茶
- loose tea
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