Iyemon Cha Fukamushicha Koi

Tea type
Green Tea
Ingredients
Green Tea Leaves
Flavors
Cut grass, Marine, Ocean Air, Vegetal
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Jason Rowlands
Average preparation
160 °F / 71 °C 2 min, 0 sec 8 oz / 236 ml

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  • “I purchased this tea at a local international foods grocery for a relatively decent amount of money (100g for $10). Being only fluent in English, it was difficult for me to know what I was getting...” Read full tasting note
    75

From Fukujuen

Fukamushicha is deep steamed tea. The steaming process broke tea leaves into small pieces and powder so that a lot of components inside the tea will be brewed into water. And as materials, we use Kabusencha grown under shades to enhance its flavor and Sencha that has a good after-taste. We blended both flavorful, tasty Fukamushi Kabusencha and strong, but refreshing Fukamushi Sencha.

About Fukujuen View company

Company description not available.

1 Tasting Note

75
7 tasting notes

I purchased this tea at a local international foods grocery for a relatively decent amount of money (100g for $10). Being only fluent in English, it was difficult for me to know what I was getting since the packaging is mostly in Japanese. I could understand the maker was Fukujuen and the it was a blend of Kabusencha and Sencha prepared in Fukamushi style (or deep steamed). I couldn’t figure out the location of where the tea came from for sure but I believe it is near Kyoto. Kabusencha has been grown in the shade more than Sencha. Kabusencha is supposed to have a flavor profile similar to Sencha with more Umami but perhaps not as much as Gyokuro. Fukamushi processing results in a tea much darker than a Sencha style. Fukamushi processing is supposed to suppress the astringency, while gaining more body and sweetness. I feel it also has a much more pronounced “marine essence”. For this tea, the packaging was very good and did an excellent job retaining the freshness of the tea. When I opened the bag for the first time and took a sniff, the scent was amazing. Moist, vegetal, and very grassy smelling. The first time I brewed this tea, I didn’t enjoy it too much. It tasted flat and boring plus I didn’t enjoy the tea debris in the bottom of my cup (result of Fukamushi processing from what I understand). The second time was a completely different story. I used a different filter and mug with less tea and a lower temperature (brewing Western Style). Going a little lower in temperature helped this tea immensely. Right around 160 degrees F for 2 minutes was my sweet spot. The recommendation on the packaging is to steep for 45 seconds but I prefer a longer steep. Adjusting the brewing temperature brought out a very smooth, sweet, umami rich flavor. This obviously is not the highest quality Japanese tea money can buy but with some care, you can get a very worthwhile experience out of this purchase.

Flavors: Cut grass, Marine, Ocean Air, Vegetal

Preparation
160 °F / 71 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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