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Fukamushi Sencha Nissaka
This tea comes from the Hisaka area of the Kakegawa region of Shizuoka prefecture, known for producing the best Fukamushi Sencha due to the richness of its soil. Fukamushi Sencha Hisaka is made with leaves typically picked on the 2nd day after the first flush harvest has begun. Lots of Umami and a hint of astringency in this tea create a wonderfully satisfying flavor.
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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