Shincha Sencha Fukamushi deeply steamed and shadowed, from Uji, Kyoto, Japan. A very expressive refreshing Sencha with a beautiful bright emerald green color.
Shincha Sencha Fukamushi, shadow grown. The varieties used are Yabukita, Okumidori and others. This sencha has a smooth and soft 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 shade cultivated 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'
|Tea Type||GREEN TEA|
|Flavours||Green, strak, Roasted, mineral, Roasted, biscuit, Buttery corn, Umami, hearthy|
|Brewing western||Japanese 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 eastern||Use 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 Brew||Cold 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 life||Store this product cool, dark, dry and airtight; after a year the typical fresh taste can develop into a mellow taste.|