Long steamed to accentuate the sweeter, less astringent characteristics of the tea, making a buttery smooth infusion enriched with fragments of leaf.
Use 3g of tea per 150ml of water.
For the optimum infusion use 70°C (158°F) water.
Infuse for 60 seconds, tasting regularly.
You can infuse this tea at least six times. With each careful infusion, different subtleties of flavour are revealed.
Cost Per Cup
25p per cup based on 3g of tea per 150ml of water and 6 infusions.
Our loose leaf Shincha green tea also makes an excellent cold infused iced tea.
Because of the finer particles with a high surface area, the tea extracts extremely quickly. Using 2g per 150ml you can make a very delicious tea in just five or ten minutes in ambient temperature. Enjoy strained over ice.
After checking the fields everyday from the end of March to early April the farmer, Horiguchi-san, harvests the tea at the exact point the first bud has reached maturity.
The first flush is called "Shincha" in Japanese. Shin (新) means "new" and Cha (茶) means "tea" = "first tea of the season".
Sometimes also called "ichibancha" (first flush tea).
Fukamushi is steamed two or three times longer than the more common asamushi sencha. Fukamushi means "steamed for a long time".
This changes the appearance and the taste - the longer steaming makes the tea taste softer and sweeter with less astringency. The tea leaves themselves become softer and more fragile when they are dried. As tiny pieces break off you get a deeper colour, more cloudy texture in your teacup.
The more broken appearance might make you think Fukamushi Shincha is of lesser quality – but just taste it to see that this is definitely not the case. Ingesting a little of this pure leaf means you get more of the rich nutrients than a pure, clear infusion.