Almost 80% of tea harvested in Japan is used to make Sencha, and the tea growers in Shizuoka are known for their excellent Fukamushi (steamed for 90 seconds to 2 minutes) teas. With a deep green coloured leaf and an equally dark green colour when it is infused, this Otsuka Sencha has a hint of the ocean in its flavour profile, full bodied, satisfying and buttery.
This excellent example of a Fukamushi-cha (deep steaming) from the prize-winning producer Otsuka is made from carefully selected high quality tea leaves from the early days of Spring. To make this tea, the fresh leaves are deep steamed and processed immediately after plucking, resulting in a thick, rich, slightly-sweet taste and dark green colour. The deep steaming part of the process causes the leaves to lose their shape and become more broken than other green teas. This means that you consume more of the actual tea leaf and is also the reason for the rich, dark green liquour. Fukamushi style teas are said to be ideal for delicate stomachs.
Green tea
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