Fukamushi-cha translates to "deep-steamed tea" and stands in contrast to lightly steamed Asamushi-cha. In Japanese tea production, steaming is used to halt oxidation, setting it apart from most Chinese green teas. The deep steaming process reduces bitterness and enhances sweet, mellow notes in the flavor. Our Sencha Fukamushi was also shaded for 5–7 days before harvest to further enrich its sweetness and smooth character.
