The first rays of spring sun in Kagoshima directly envelop the tea plantations, yet the leaves grow firmer and full of nutrients. Volcanic soil can be found all over Japan, but nowhere is as pronounced as in Kagoshima. Fertile soil and considerable temperature difference between day and night give the tea here a distinct sweet umami flavor and mineral freshness For this tea, the usual 2 times longer steaming process "softens" the leaves and gives it a rich green color, a particularly mild and frosted taste with a creamy texture. This refreshing taste is a real discovery for green tea fans.

​Due to longer steaming, the smallest particles dissolve and make the infusion cloudy, but also incredibly full-bodied. This full body texture is often more important to Japanese drinkers than the taste itself. By longer steaming the tea, it​s sweetness decreases more and more, and flavory-fruity notes of the more northern and unshaded teas which you would find in our Tokoyou Sencha disappear. 

The Saemidori variety of tea bush is used to make this tea, which gives it a sweet and refreshing note. The longer steaming process softens the tea leaves, making the finished tea much finer than standard Sencha requiring a shorter steeping time for easier flavor extraction. As a result of this processing, the tea acquires a rich green color, a seductive floral aroma and a mild, balanced taste. Fukamushi Sencha 01 is made using tea leaves harvested during the first spring season (Ichiban Cha).

Harvest - 05.2024

Final processing of tea from Aracha - 10.2024

Preparation recommendation:
3 teaspoons š (5 g.) / 150 ml

70° C
45 seconds for the first attraction, 30 seconds for the second - third attraction.