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Fukamushi Sencha Grade 2

Fukamushi Sencha Grade  Japanese Tea

Fukamushi Sencha is steamed twice as long as usual, yielding leaves less uniform in appearance than regular Sencha but a liquor that is sweeter and brighter green in color. Fukamushi Sencha Grade 2 is unblended and made only with tea leaves grown in the Makinohara region of Shizuoka, known for the richness of its soil. This tea is made using young leaves grown without shade and typically picked around the 10th day after the first flush harvest has begun.

Map of Japan's Tea Regions

Kakegawa Shizuoka Region

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About Sencha Variety

Sencha, the most commonly drunk green tea in Japan was first produced in Uji (the outskirts of Kyoto) in the 18th Century and is now produced in many parts of the country. First flush tea, harvested from late April through mid-May, is considered the best of its kind. Sencha has the perfect balance of briskness and sweetness. 

Steeping Instructions
Water: 155-170 F                                   Tea: 3g per cup (6-8 ounces of water) Infusion: 45 seconds - 1 minute

1.  Boil freshly drawn water and let it cool down to the appropriate temperature.

2.  Put tea leaves into the pot, use 3 to 3.5 g (5 g for Gyokuro) for each cup.

3.  Pour water into the pot and allow the indicated time for proper infusion.

4. The tea should be completely poured out into warmed cups at each infusion, leaving no liquid in the pot. 

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