Wow, this was exactly one cup’s worth in a rusted mint tin from…maybe two years ago? Still tastes savory for Fukamushi in four ounces of water. Tough stuff!
This deep-steamed type of sencha, known as “fukamushicha,” was developed about 30 years ago and is rarely seen outside of Japan. Fukamushi Senchha is steamed 2–3 times longer than Asamushi Sencha. The deep steaming of tealeaves creates a vivid green, opaque infusion that is strong and full-bodied without bitterness. Rishi’s signature deep-steamed sencha hails from Kagoshima and is made from the unique Asatsuyu tea bush that is prized for its low bitterness, deep green character and rich, milky flavors.