Fukamushi Sencha
Kakegawa

Super Premium 96 P.

SKU
0862-100
Deep-steamed sencha (fukamushi) sourced directly from the tea farm in Kakegawa, Shizuoka. 1st flush, yabukita cultivar. From the 2009 MAFF Award-winning tea farm. 100g
Details Kakegawa is considered the best region for fukamushi sencha. In 2009, this tea farm won the most important tea tasting award in Japan, the MAFF Award. Extremely reasonably priced. We recommend using a specialised kyusu for fukamushi (see preparation instructions below)
Character Deeply steamed, strong and bitter. Classically elegant Shizuoka character with a yabukita clarity. Pleasant chlorophyll notes
Tea Farm Small cooperative specialised in high-quality sencha
Terroir Kakegawa, Shizuoka Prefecture, Japan
Harvest 1st flush (ichibancha), May 2020. Buds and the first 3 leaves
Cultivar Yabukita
Elevation 150m above sea level
Steaming Deep (fukamushi, 120 seconds)
Shading No shading
Organic None; conventional cultivation
Laboratory Tests Radioactivity (Region as of 11/2019)
Medals Tea farm: MAFF Award 2009, 1st place
Grading 96/100 p. (sencha category), Super Premium
€17.50
100g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
0862-100
€17.50 / 100g
In stock

Tea Farm

Small cooperative specialised in the production of fukamushi sencha. This tea farm won Japan's highest competition, the MAFF Award, in 2009.

Character

Flavour

This sencha is sourced directly from an award-winning tea farm in Kakegawa, Japan's most reputable region for fukamushi (MAFF Award). This tea is both robust and elegant, with a clear character typical of the yabukita cultivar. This great fukamushi is exceptionally well-priced in relation to its high quality.

Leaf

Broken fukamushi, verdurous, deep, dark green leaves

Cup

Strong orange/yellow

Awards

The tea farmer won 1st place in the 2009 MAFF tea tasting competition, the most important contest in all of Japan.

SENCHA

Sencha is by far the most commonly cultivated and consumed green tea in Japan and constitutes the backbone of Japanese tea traditions. The leaves are typically steamed for 10-60 seconds, dried with hot air, churned, and via a multi-staged process rolled into flat needles. The flavour profile of sencha is very diverse and varies between sweet, fresh and grassy to robustly bitter. The region of cultivation as well as quality of the tea play a significant role in determining flavour.

Cultivation & Processing

Location, Cultivation, Processing

The tea fields are located in the mountainous region of Kakegawa, famous for its fukamushi sencha. Although the area has a high annual rainfall of 2,000mm, the steep slopes provide very good drainage. The tea farmer is proud to share that antelope and other wild animals visit the tea fields to taste the valuable leaves.

Single Origin

This tea comes from the above mentioned tea field in Kakegawa and is sourced directly from the tea farmer.

Preparation

Preparation

2 heaped tsp per 100-300ml 55-60°C water. Steep for 2 minutes. Suitable for several infusions.

Packaging

High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for fukamushi sencha is a fukamushi tokoname kyusu with a special sieve designed for the small needles and leaves. Typical sieves are easily clogged by the tea leaves, resulting in an unsatisfactory pour. The special construction of the sieve in these kyusu allows for better water flow.

Recommended Storage

A high-quality tea caddy made of cherry bark (solid wood, kabazaiku chazutsu) is ideal. Alternatively, a cheaper, internally coated, airtight tea caddy can suffice.

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