Product Overview
The deep steaming process reduces any raw grassy taste or astringency in the finished tea, for a sweeter cup with greater body, robust taste, and smoother mouthfeel. Its aftertaste is also quite mild.
In the rolling method, Fukamushi green tea leaves respond differently than the less deeply steamed green teas, being more delicate. Therefore, they break more easily, especially at the delicate tips of the leaves.
Bolder flavor comes with bolder color, and you’ll likely find that your Fukamushi tea is a richer, more vibrant green than other teas you’ve enjoyed. Because of the delicate deep steamed leaves, the bottom of your cup will likely hold some sediment, adding to the depth of color and robust flavor.
Matcha drinkers may especially appreciate that a good portion of Fukamushi leaves break up significantly to form a dust or powder among the whole and broken leaves, providing their cup of tea with a thicker, full-bodied mouthfeel.
Brewing Guide: Brewing a pot of Fukamushi green tea is much like other green teas, but you’ll need a fine mesh strainer if your pot doesn’t have one already. Add one scant teaspoon of tea leaves per cup into your teapot. Next, empty the teacups of hot water into the teapot over the tea leaves. The water will now be slightly cooled from boiling or approximately 150-170 degrees Fahrenheit.
Fukamushi green tea only needs to steep 40 seconds before it is ready to pour. This is about half as long as the typical steeping times of one to two minutes for more lightly steamed teas. Steeping too long, or at too high a temperature, are common causes of bitterness in brewed tea, but fortunately, the brief preparation time for Fukamushi green tea ensures a sweet and delicious result, with a light, delicate aroma.
