Sencha Fukamushi Kyoto Style

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Shincha Sencha Fukamushi Kyoto Style, deep steamed and shaded from sunlight, from Uji, Kyoto, Japan. A very expressive refreshing mellow Sencha with a beautiful bright emerald green color.

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Shincha Sencha Fukamushi Kyoto Style, shadowed from the sun. The varieties used are Yabukita, Okumidori and others. This sencha has a smooth and mellow taste and refreshing fragrance. The tea "soup" is light green, unlike most sencha's that produce a yellow 'soup'. The tea leaves of this sencha are shaded from the sun for a period of about 5 to 7 days just before the harvest, to deepen the taste and sweetness, for a nice balance between the sweetness of shade grown tea and freshness of sencha. The tea is steamed longer than common sencha, or deep steamed sencha, the result is that the tea gives off its flavor very easily. This tea is very suitable for iced tea, because of its short migration time, both 'cold brew' and 'hot brew' 

More Information
FlavoursButtery corn, Roasted, biscuit, Roasted, mineral, Green, strak, Umami, hearthy
Origin--> JAPAN
Brewing westernJapanese tea: Use 2 grams of tea per cup (200ml) and brew cool, around 70°C, allow to steep for 2-3 minutes and infuse at least 3 times.
Brewing easternUse 3 grams of tea per 100ml of water, water temperature between 60 and 70 °C, short steeps of about 1 minute. It's best to use a small teapot or kyusu.
Cold BrewCold infusion, use 10 to 16 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.
Shelf lifeStore this product cool, dark, dry and airtight; after a year the typical fresh taste can develop into a mellow taste.

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