What’s Fukamushi-cha?

This is the method of producing sencha (Japanese green tea), which originated in Kakegawa City, Kikugawa City, and Makinohara City.
The central region of Shizuoka Prefecture has a warm climate with strong sunlight, which resulted in tea leaves that were hard and had a strong astringency.
To overcome this issue of astringency, tea farmers developed the deep steaming method.

By extending the steaming time, the bitterness is reduced, resulting in a smooth, rich flavor, and the tea takes on a deep green color.
Additionally, since the tea leaves become finer, nutrients that are difficult to dissolve in water can also be consumed.

Translated with DeepL.com (free version)

Mild taste, rich and vivid green color of deep-steamed sencha.

Deep-steamed sencha, a specialty of Kakegawa City, is steamed for 2-3 times longer than regular sencha, resulting in a milder taste with less astringency.

Another characteristic of deep-steamed sencha is its rich and vivid green color and excellent aroma.

Kakegawa City’s deep-steamed sencha tea is renowned nationwide for its high quality, having won numerous awards at the Three Major Green Tea Competitions and the most regional awards at the National Tea Competition.

Translated with DeepL.com (free version)