Fukamushi Sencha
深蒸し煎茶
Fukamushi sencha undergoes two to three times longer steaming than regular sencha, which breaks down the leaf structure more thoroughly. This technique was developed primarily on the Makinohara Plateau in Shizuoka Prefecture, where abundant sunlight produces leaves with higher catechin (astringency) content. The extended steaming softens that astringency, yielding a tea with a deep, opaque emerald liquor and a rich, full-bodied taste with a notably smooth mouthfeel. The finer leaf particles mean faster extraction and a more concentrated brew. It has become one of the most popular styles of sencha in the domestic Japanese market for its approachable, mellow character.
Processing Steps
Standard Brewing
Temperature
70°C
Water
80ml
Leaf
4g
Teaware
Kyusu (side-handle teapot)
Steep Time
Because the leaves are finely broken, extraction happens quickly — keep steeping times shorter than regular sencha. Use a kyusu with a fine mesh strainer to prevent leaf particles from escaping into the cup.
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