Fukamushi green tea (fukamushicha, 深蒸し茶)—most commonly encountered as fukamushi sencha—is Japanese green tea that has undergone a deep, extended steaming process during initial processing. Leaf Appearance: The prolonged steam breaks down the physical cellular structure of the leaves. As a result, the dry leaf is less needle-like and contains smaller, flaky, or powdery broken leaf fragments. Flavor Profile: Fukamushi is known for low astringency, very little bitterness, and a rich, rounded sweetness with pronounced savory umami. The extended steaming degrades astringent tannins (catechins) while preserving sweet amino acids like L-theanine. Nutritional Benefit: Because tiny micro-particles of whole leaf pass through the strainer into the cup, drinking fukamushi means ingesting more water-insoluble nutrients (such as beta-carotene, vitamin E, and dietary fiber) than with whole-leaf filtered infusions.
DIRECTIONS
- Heat water to 170°F.
- Put 1 teaspoon (3 grams) of tea into the pot.
- Pour 8 oz (250 ml) of heated water into the pot
- Brew for 1 minute, and pour into a cup for drinking