Made from a special varietal known as Yutaka Midori, this second flush "deep-steamed" sencha brews a deep lime-green cup with a bold, rich flavor. The leaves of fukamushi tea are steamed longer than standard sencha, resulting in a more intense flavor and less bitterness. Makes a great iced tea.
Origin: Japan, Kagoshima Prefecture, Chiran
Harvest Season: Mid-May 2024
Brewing Guide
Sencha is a sensitive green tea; for best results, use water temperature at 175º F. Rather than pouring the water directly from the kettle onto the leaves, it can be poured into a small bowl to cool a little and then poured into the teapot.
We recommend brewing Sencha using the gongfu technique - this method consists of several successive steepings using the same leaves. To achieve multiple steepings, use more leaf (2-3 teaspoons of leaf per 8 ounces of water) and brew for a shorter period of time (30-45 seconds). The brewing time can be reduced for subsequent infusions.
In Japan, the custom is to brew Sencha in a kyusu, a traditional Japanese teapot with a side handle. The small size is ideal for brewing multiple infusions from the same leaf.
