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Fukamushi Sencha Kikugawa
This tea comes from the Kikugawa region of Shizuoka prefecture, where Fukamushi Sencha was first invented in 1952. Fukamushi Sencha Kikugawa is made with leaves typically picked on the 3rd day after the first flush harvest has begun. Because of a longer steaming time and slightly stronger firing, leaves of this Sencha have a yellowish hue, a contrast to the dark green color of most Fukamushi Sencha; but this color is more typical of traditional Fukamushi Sencha. This tea’s rich, toasty flavor is addictive.
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.
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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