Fukamushi

Fukamushi teas represent the most vibrant and silky side of Japanese green teas. Their name means "deeply steamed": freshly picked tea leaves are steamed for longer than traditional sencha, making them softer and breaking into smaller pieces during rolling.

This fine, more fragmented leaf structure is not a quality defect but a natural result of fukamushi processing. Flavors are quickly and richly extracted from the small leaf particles, and when brewed, they produce an opaque, brilliant emerald green infusion and a distinctively full, almost creamy texture.

The taste of fukamushi senchas can combine fresh spring vegetables, tender grasses, soft oceanic aromas, and round umami with natural sweetness. The longer steaming tames the tea's sharper tones, so the brew is usually softer, silkier, and less astringent than a classically steamed sencha. Despite its intense color and rich flavor, it is an easily enjoyable, refreshing tea.

In this collection, we have selected deeply steamed Japanese teas from various origins and tea plant varieties. Among them are fresh and fruity, deeply umami, as well as roasted, nutty warm selections – what they all have in common is a full mouthfeel, a vibrant green infusion, and that special softness that makes fukamushi teas so easily recognizable.

How to prepare?

Fukamushi leaves release their flavor quickly, so they require a shorter steeping time. As a starting point, use 5g of tea with 150ml of 70–75°C water, and steep for 30–45 seconds. For the second infusion, 10–15 seconds is usually sufficient. We recommend using a Japanese kyusu with a fine filter, and for each infusion, pour out the tea to the last drop.

Fukamushi is for those who seek not only freshness but also color, depth, and velvety richness in Japanese green tea. It is as if the dense green of a spring tea garden comes to life in a single cup.