Japanese Sencha Fukamushi
Young spring and early summer leaves come together to make Japan's most traditional loose leaf tea; sencha.
This Sencha is steamed in the Fukamushi, or "deep-steamed" style characteristic of southern Shizuoka, and then finished with a high roasting. The high heat finishing roast brings out a rich aroma and lingering umami finish that is consistent even after multiple steepings.
It surprises many people new to tea to learn that green tea and black tea originate from the same exact plant species—Camellia sinensis. It’s ultimately the variety of tea plant and how the tea leaves are processed that defines how green tea becomes “green” and black tea becomes “black”.
Typically, green teas are brewed in short infusions at around 160 to 180 degrees. Don’t scorch your tea! If the water is too hot, especially for green tea, your tea will release more bitterness and astringency more quickly.
Using about 2 grams (1 teaspoon) of loose leaf tea per 8 oz. cup of water is a safe bet.
Always start with fresh, pure, cold filtered water when you brewing tea. Spring water is the best.
Cover your tea while it steeps to keep all the heat in the steeping vessel.
Most high-quality loose leaf white teas can be steeped multiple times.