Sencha Fukamuchi

Fukamushi: The art of Sencha in its hidden depth

Originating in Japan, this green tea comes from the first spring harvest, when the plant is at its most vibrant. Its leaves and stems undergo a deep steaming process—the Fukamushi method—which extends the steaming well beyond that of traditional Sencha. This patient approach yields an infusion of intense, luminous green, with a pronounced vegetal flavor that is both rich and smooth.

Upon opening the bag, aromas of fresh grass and seaweed rise, reminiscent of an ocean breeze. On the palate, the texture is velvety, almost creamy, leaving a long and soothing finish. More approachable than Gyokuro but richer than a light Sencha, it is ideal for moments of study, concentration, or meditation.

Benefits

Sencha Fukamushi embodies the strength of spring leaves and the gentleness of the Japanese art of steaming. Its moderate caffeine content makes it a perfect companion for moments of focus and regularity.

• Rich in polyphenols and catechins, traditionally associated with vitality and mental clarity.

• Provides a fresh, plant-like feel and pleasant daily hydration

• Promotes gentle, undisturbed concentration

• Supports light digestion after meals

Teapot preparation

Quantity of leaves
1 tsp (2 g) per 250 ml of water

Temperature
75 °C

Infusion time
3 to 4 minutes

Master's Advice

When preparing this Sencha Fukamushi, let the steam inspire you: pour the water gently, like a fine rain on the leaves, and watch the deep green unfold. Drink it slowly, as if each sip were a breath that soothes the world's turmoil.