I need to say i loved the “deep steamed” version of the sencha since the first time i drank it. If somebody asks me if i like asamushi, chumushi or rather fukamushi sencha there’s no way i could answer that. The fukamushi sencha is a class itself. So what’s the difference?
As far as i know the deep steeming (or fukamushi) is rather a new method of steaming teas. It’s used only since the 60’s. Some people don’t like it, because the huge amount of steam breaks the leafs into smaller pieces. On the other hand it allows the tea to better and faster give out the flavour and colour.
In the past i used the buy the “plain” fukamushi sencha and now i tried out the superior version.
Looking at the leaves i can see that there are more bigger parts than in the plain version. Other that that i only noticed a more richer flavour with very long and pleasant aftertaste.
Prepearing this particular type of sencha without a kyusu can be pretty anoying. The very small particles of the tea will bung the strainer all the time if you have a really fine one. With a kyusu it’s a pleasure to work with. Since it’s a fine tea, you need to use water about 60-70 degrees celsium, not more. Steeping time is about 40 sec. at the 1st infusion and about 30 sec. for all the next infusions. Can take about 5, which is pretty good for a japanese tea.
The liquor is very heavy and has a very nice bright green color. You really need to see that! The taste is not as fresh and light as a high quality chumushi/asamushi, but it’s very deep, with several layers you can feel after having it for some time on the tongue. The aftertaste is very long lasting. One of the advantages of the fukamushi is that you don’t as many leafs to get a rich beverage as with a normal sencha.
This is something you really need to try. For me it’s a sencha which should always be ready in my tea locker :)
If you are not afraid to get an overwhelming green tea experience, go get it before it gets you! Muhaha.