Fukamushi Asanoka 2021

9500 Ft

Long-steamed Japanese green, with an intense, strong, rich-flavored brew, from an organic tea garden.
Due to the small pieces of leaves, it is easier to soak in cold water. Its brew, which creates an "unfiltered" effect, is almost as thick as matcha from the second pouring!
The 'Asanoka' plant variety shows its true face, rich in "umami", prepared with water at 75-85 degrees. (because of the small pieces, it may be justified to choose a tea maker with a slightly larger filter surface and a larger capacity).
You can read more about this tea below.

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Fukamushi Asanoka 2021

Long-steamed Japanese green tea, which is extremely floral and has a very rich taste. A must for lovers of “umami” Japanese green teas.

The 'Asanoka' plant variety shows its true face, rich in "umami", prepared with water at 75-85 degrees.
(due to the small pieces, it may be reasonable to choose a tea maker with a slightly larger filter surface and a larger capacity)

'Ichi ban cha', i.e. first-picked spring tea from Mr. Komaki's organic tea garden (Hioki, Kinpo/Kagoshima Prefecture). This is the second year that Asanoka offers organic tea, as it took several years to switch from traditional production to organic. It is steamed for a longer time (fukamushi), and this - also due to the many small pieces of tea leaves/buds - results in a unique richness of flavor and fullness.

It is made from a variant of the tea plant called 'Asanoka'. This was bred in 1996 by crossing 'Yabukita' with another Chinese variety. It is considered a relatively young variety in the Japanese tea world, it is resistant to the cold, so it is preferred to be planted in mountainous areas. It is most often used to make sencha and fukamushi sencha.

It is characterized by rich, full freshness, a longer aftertaste and sweetness hiding in the background.

About the tea maker (Mr. Komaki):

He is the head of a third-generation tea-making family, together with his two adult sons. The family has been making tea for 65 years now. His father studied tea making in Uji (Kyoto prefecture). Only 5 people work in the fields during the year, they are only joined by helpers during the harvest season. Their own processing plant is located right next to the tea garden, so they can process the leaves very efficiently, quickly and fresh in the spring.

They have been engaged in organic cultivation for 25 years (at that time they were among the first to start in this field) and the proportion of their cultivated land is increasing every year. The tea plants here grow in a characteristic black soil ('Kuroboku' in Japanese), which is particularly rich in volcanic ash and has good drainage.

Typically, fukamushi (longer steamed) teas are made from several varieties of plants.

About Japanese green teas:

In addition to the "original versions" ('zairai') brought over from China and propagated from seeds, tea plants bred for Japanese tastes, the proximity of the ocean and the often volcanic soil give the teas an unmistakable "Japanese taste". Typically, the oxidation of the tea leaves is stopped by steaming, which is why we can say that Japanese greens have a slightly vegetable, spinachy taste. (however, "roasting", which is more characteristic of Chinese teas, also occurs - 'Kamairi cha') The final drying of the leaves is done with hot air, which is why slightly toasted flavors can also emerge. The much-loved Hojicha is a type of tea with a lower caffeine content that has been specially roasted during a second processing.

More well-known Japanese tea versions (non-exhaustive): sencha; bancha; gyokuro kabuse-cha; matcha; fukamushi-cha, kukicha; genmai-cha; hojicha…etc.

In Uji around Kyoto, shorter steaming is typically used (approx. 8 seconds), since Uji teas - due to the special 'terroir' - basically have a taste rich in umami and a special character - for this reason, long steaming can be said to be unnecessary. In other areas, they may use a longer steam of 20-30 or even 90 seconds. In this case, the cell wall of the tea leaves softens, so these teas end up being more broken than their counterparts steamed for a shorter time. The green tea, which often contains almost powder-like pieces, escapes through the filters and lands in our cup. This makes the tea richer in taste, more substantial, and stronger, and in addition, the useful trace elements found in many tea leaves are also consumed together with the brew. (similar to matcha)

Tea steamed longer (1-XNUMX minutes) is called 'fukamushi', as opposed to the so-called with 'asamushi', which means shorter steaming. (The latter is otherwise the more classic method.)

A special cultivation method for the sweeter Japanese green teas is shading – of which there are several methods. A shading net is usually stretched over the entire plantation (for varying periods of time). (shadowing with reeds and rice straw, which was common in the past, is now a rarity) Due to the shade, the leaves remain emerald green and sweet. They try to highlight the umami taste experience, which is due to the amino acid richness of the leaves. Ceremony matcha, gyokuro and kabusecha are made from leaves from shaded plantations.

Recommended preparation method:

1. Put 5 g (approx. 1 teaspoon) of tea leaves in a Japanese teapot ('kyusu', 'hohin' or 'shiboridashi'), approx. For 200 ml of water.
2. Cool the boiled water back to 65-75 ° C and pour it over the tea leaves resting in the can.
3. The first soaking time should be 1-30 minutes, then filter quickly. Then use a shorter time (XNUMX seconds or immediately)!

Japanese green tea approx. It can be poured 3 times and must always be consumed fresh. For the second and third pouring, use slightly warmer (80° C – 85° C) water! These infusions must be poured almost immediately, because otherwise the concoction will be excessively strong and possibly bitter. (which is not necessarily a problem, we really like it)

Making tea is also a matter of personal taste, so try making the same tea in several ways to find your own world! Happy experimenting!

You can read more about the green tea category in this detailed article.

More information

Crowd 80 g
Place of origin

Makizono - Kagoshima - Japan