Organic

Sencha Fukamushi

The variegated, forest-green needles of this this shincha sencha are produced in the Fukamushi, or 'deep-steamed', style of southern Shizuoka, which emphasizes intensely umami and vegetal flavours, rather than a more typically grassy character. These leaves of the Yabukita cultivar are especially selected for their capacity to undergo a roasting that lends flavours of toasted seaweed and chestnut to the liquor, which rolls over the tongue with a juicy mouthfeel and snap pea aftertaste. A gentle and balanced sencha experience.

 

About the Yabukita cultivar

Registered in 1953 by the Shizuoka Tea Industrial Laboratory, Yabukita has since become Japan’s most popular cultivar. In fact, Yabukita plants cover about 75% of the tea fields in Japan! Because it is so widely produced, it can be found in a great variety of grades, from mass-produced low quality teas to our top-grade mountain Sencha.

The Yabukita cultivar is popular amongst tea farmers for its high yield and resistance to cold weather (and even frost). These ideal cultivation characteristics, along with its strong aroma and popular distinctive taste, are the keys to Yabukita’s success.

Watch the video on the Nannuoshan YouTube Channel to learn more about the characteristics and history of this influential cultivar.

 

All about Yabukita
  • ORIGIN:  Shizuoka, Japan
  • MEANING:  Simmered tea (sencha)
  • CULTIVAR:  Yabukita
  • HARVEST TIME:  Spring 2020
  • TASTE:  Chestnut, toasted seaweed, snap pea

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 70°C
  • Infusion time: 2 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 70°C
  • 4 infusions: 60, 30, 45, 60 sec

Too high water temperature would burn the leaves, and the tea will taste bitter and sour.