Bio Tenbu Fuka

Spring tea from Kagoshima, Japan

from controlled organic farming, harvested in early spring in mid-April. Tea from bushes that were shaded with Kabuse netting 7-10 days before harvest. The leaves were then deep steamed (fukamushi), which makes the dry leaves more crisp, finely broken and the infusion deep dark green, full of flavour and nutritious.The tea has finer, relatively broken dry leaves are needle-shaped, dark green in colour and have a rich, slightly spicy aroma. A bright green infusion of delicate, full, velvety smooth flavour with a beautiful umami, a trace of green asparagus and ginseng.

How to brew Tenbu Fuka

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 65-70 °C, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 55–60 ᵒC for 20 seconds, and in the following three infusions, you steep the leaves for 30, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Fukamushicha 深蒸し茶

Deeply steamed tea with intense colour and flavour

Fukamushicha is a Japanese green tea processed by a longer steaming process - usually 100-120 seconds. This method of production breaks down the structure of the leaves and opens the pores, allowing the tea substances to be released more quickly and evenly.

The result is a rich green infusion full of flavour that is milder, less astringent and often sweeter than regular sencha. The tea has an excellent yield - up to four infusions can be made in premium grades. Fukamushi is the ideal choice for anyone looking for a rich, intense yet easy to prepare Japanese tea.