You've been asking for years – and we finally found a fukamushicha that sings!
Fukamushicha is quite a comforting and popular tea in Japan – rich, full-bodied, and delightfully FULL of umami. However, given how punchy this tea can be, it can be difficult to find one that is dynamic with nuanced flavor and character. There are lots of good fukamushicha out there – but as always, Mizuba is after teas that taste truly excellent and offer something a bit above the pedestrian.
We're also pleased to showcase a new cultivar to the Mizuba collection - Asatsuyu. Asatsuyu is grown in Kagoshima, and is known for its soft taste, yet strong sweetness – perfect to taste in fukamushicha's particular style. The tea showcases a deep, vivid, and rich green color. A rare cultivar that's popular with connoisseurs in Japan!
We can't wait to share this beautiful tea with you!
What is Fukamushicha?
Fukamushicha directly translates to "deep-steamed tea" in Japanese. Indeed, the defining factor of this style is the length of time the tea leaves are subjected to steaming while being processed. The longer the steam, the more the tea leaf's cellular structure is broken down which is why you don't *generally* see long, intact rolled tea leaves in Fukamushicha (but you'll see some beautiful leaves in Mizuba's pick!). Fukamushi can be deep steamed for nearly 40 to 60 seconds—twice as long as other green teas.
Aroma: lush sweet pea, slightest hint of Tanzanian vanilla bean.
Flavor: Most will immediately detect pure, rich umami. However, look for the spring pea note from its aroma that stays through to the taste. You'll also experience a satisfying, yet clean body. One of our team members was immediately reminded of fresh Hawaiian soil after it rains in the islands – we love how transportive tea can be!!!
Location: Kirishima City, Kagoshima
Harvest Season: first flush, Spring
Amount: 5g (2tsp) Fukamushicha.
Water: 180ml (6oz) of 175ºF water.
Time: 30 seconds - 1 minute. We recommend experimenting with 45 seconds.