Deep Steamed Yabukita, first flush single cultivar fukamushi sencha, 70g
US$25.5
excluding tax and tariff
狭山 上煎茶 深蒸し薮北
In classic sencha production, the leaves are steamed optimally to attain that richly intense green colour. A fukamushi sencha ( i.e. deep steamed sencha 深蒸し茶), on the other hand, goes through at least double the duration. This yields a yellowish green tea that is softer, less astringent, less bitter, and with a fuller, smoother mouthfeel. The extra steaming time causes more cracks in the cell walls in addition to the leaf cuticle, allowing a significantly higher release of pectins and other soluble salutary contents in the final liquor, which would otherwise be trapped in the leaf however long the infusion time is. This allows for a dramatically smoother texture and rounder body compared to the classic sencha. We have picked a production from the rich dark volcanic soil in the Sayama area by Master Tanaka. The popular cultivar Yabukita manifests itself distinctly in this Spring harvest.
Net weight: 70g (2.5oz) in Kraft-alu pillow
In stock
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Taste profile
Nose: Warm, soft, and round earthy overtone with notes of mushrooms, sweet potato, dried kelp, and an old temperate forrest after the rain. Palate: Soft, round, and full body with a balance of umami and brightness. Overtone of dried Chinese licorice. Notes of dried mushrooms and lightly roasted nori accented with chestnuts, sea salt and a very light tinkle of bitterness. Finish: Mouth-watering, umami.
Infusion suggestion
The leaves of a deep steamed sencha are far more fragile, and thus there will definitely be more debris in the package. Do not waste it, use it together with the less broken leaves for the complete profile. The infusion timing will have to be adjusted according to the percentage of debris to the less broken leaves. The higher proportion of debris, the lesser the time.
Left: a standard strength infusion. Right: double infusion time, including the duration of decanting from the infusion ware.
Begin with 4g to each 100ml of water at 70°C for 90 sec. This gives you a standard strength. Use less time in the second round of infusion because you will experience some blockade with the dramatically expanded leaves that will conglomerate quite tightly together at the outlet of your infusion vessel. No worry about the resultant prolonged infusion time that will result in a stronger liquor though. The tea delivers quite a pleasant vive and taste enjoyment when strong.
An additional tool to filter the tea debris when decanting the liquor would also be helpful.
Additional information
| Shipping Weight | 90 g |
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Deep Steamed Yabukita, first flush single cultivar fukamushi sencha, 70g
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