After harvesting in spring, the tea leaves are steamed immediately before being rolled and dried on a Sencha. During this first steaming stage, by extending the time (over 40 seconds), we create fukamushi, or deeply steamed tea. This deep steaming breaks down the cells in the leaf more, allowing the flavor to be released more quickly and in greater quantities. This leads to a more intense green, but more cloudy coloured tea with a distinct flavour.

As tea leaves grown on the mountains are more delicate than those grown on the plains, steaming time has been increased only slightly to achieve a unique balance between astringency (shibumi) and sweetness (amami), with hints of delicate young leaves.

Important information:

• Harvest: Spring
• Variety: Yabukita 
• Growing Notes: Certified JAS organic. Cultivated without the use of pesticides. Fertilized with organic compost.

Preparation procedure:

• 1. infusion: 3 to 5 grams of tea, 200 ml water, 70°C, 60 seconds.
• 2nd infusion: 200 ml water, 70°C, 90 seconds
• 3rd infusion: 200 ml water, 70°C, 3 minutes

Ingredients:

Loose-leaf green tea.