Fukamushi Sencha Tenjo

Fukamushi Sencha Tenjo Japanese Tea

It has always been said that the best Sencha is made using leaves picked on the 88th day from the Spring equinox. This Sencha was made using leaves picked around the 88th day and has an absolutely perfect balance of sweetness and briskness. It is a deep steamed "Fukamushi" Sencha produced by an award winning producer in the Kakegawa region of Shizuoka.

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.