NaturaliTea #19: Mountain-grown Fukamushi Sencha, Yabukita

Tea type
Green Tea
Ingredients
Green Tea Leaves
Flavors
Grass, Sweet, Umami
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by LuckyMe
Average preparation
140 °F / 60 °C 1 min, 0 sec 2 g 4 oz / 120 ml

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  • “Lately I’ve had intense cravings for Japanese green tea and finished my stash in record time. With still a month to go until shincha season, I bought a 20g pouch of this as a stopgap. Yunomi teas...” Read full tasting note
    86

From Yunomi

Following the harvest in the spring, tea leaves are immediately steamed before rolling and drying into sencha. During this initial steaming phase, by increasing the steaming time (40+ seconds), we create fukamushi or deep-steamed tea. This deep-steaming breaks down the cells in the leaf more than regular steaming allowing the flavor to be released more quickly and in greater amounts when steeping. This results in a deeper green, but more opaque tea with a strong flavor.

Because mountain-grown tea leaves are more delicate than those grown on flatlands, we only increased the steaming by a little in order to create a unique balance between astringency (shibumi) and sweetness (amami), with hints of the soft young leaf buds.

About Yunomi View company

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1 Tasting Note

86
372 tasting notes

Lately I’ve had intense cravings for Japanese green tea and finished my stash in record time. With still a month to go until shincha season, I bought a 20g pouch of this as a stopgap. Yunomi teas in my experience aren’t that impressive but they are one of the few Japanese vendors who offer samplers which I appreciate since I didn’t want to be stuck with a 100g bag of last year’s tea.

For this tea, I used 2.5g in a 150ml kyusu starting with 140-145 F water and steeped for 1 minute. Leaves had the signature scent of warm grass and nori seaweed. In the warmed kyusu, I got new aromas of spinach and stir fried kale and swiss chard. The first steep is light and mellow with the taste of freshly cut grass, umami, and a little sweetness as it cools. A little reminiscent of kabusecha though not as earthy. Second infusion is with hotter water, anywhere from 165 F to boiling, and has a thick deep color and texture. Strong vegetal taste like broccoli with a bit of chalkiness. It’s like drinking a thin matcha. Third steep is flatter with a generic green tea flavor.

Though not a particularly exciting tea, it’s still quite serviceable and decent for a year old sencha. Doesn’t resteep well so it’s kind of a “one and done” tea.

Flavors: Grass, Sweet, Umami

Preparation
140 °F / 60 °C 1 min, 0 sec 2 g 4 OZ / 120 ML
Ubacat

I agree about Yunomi. I used to order loads of samples and might find one jewel in the bunch.

LuckyMe

Yeah, they are fine for run of the mill things like genmaicha but their sencha always seems a little lacking to me. The only tea that really stands out is a blend: Sencha with Sugared Sakura leaves

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