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Fukamushi Sencha Grade 3
Fukamushi Sencha Grade 3 is unblended and made only with leaves grown in the Makinohara region of Shizuoka, known for the richness of its soil. This tea is made using leaves grown without shade typically picked around the 17th day after the first flush harvest has begun. Once cultivated by the former Samurais in 1869, the vast Makinohara region is now the biggest tea production area in Japan.
Kakegawa Shizuoka Region
Our teas are available for purchase exclusively to wholesale clients.
If you are a retail consumer, please contact us and we will be happy to provide you with a list of where you can purchase our teas.
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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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