Fukumushicha

Fukumushicha, or fukamushicha, meaning “deep-steamed tea,” developed in Japan as tea producers experimented with longer steaming times for sencha. While ordinary sencha is typically steamed for around 30–40 seconds, fukamushicha is often steamed for 60–120 seconds.

The longer steaming process breaks down the tea leaves more extensively, producing smaller particles and a darker, more opaque green infusion. This also creates a softer, richer flavor and reduces some of the sharper astringency often associated with sencha.

The style became particularly associated with Shizuoka, one of Japan's major tea-producing regions. It was well suited to producing a consistent, approachable tea and became widely popular throughout Japan. The fine particles created during deep steaming also contribute to the characteristic sediment that settles at the bottom of the cup.

Fukamushicha has a rich umami flavor and noticeable sweetness, with hints of konbu-like savoriness and a gentle malty character. The deep-steaming process gives it a softer and fuller flavor than many more lightly steamed senchas.

Its flavor is often relatively consistent across different qualities, although higher-quality fukamushicha can have greater complexity, stronger sweetness, and more pronounced umami.

Place approximately 5 grams of tea into a kyusu and add 150–200 ml of water at around 70–80°C. Steep for approximately 30–45 seconds.

For subsequent infusions, you can use slightly hotter water and/or increase the steeping time. Because fukamushicha contains many small leaf particles, the tea can pour quickly and may produce a relatively cloudy infusion.