Tasting profile
Primary tasting notes
- Bosc PearOpens with creamy sweetness.
- Olive OilA little peppery kick!
- Charred VeggiesAn intensely savory depth.
A closer look
What is Fukamushi Shincha?
Fukamushi means a tea that has been steamed particularly deeply—typically for 90 to 120 seconds—creating a processing method that extracts more color, flavor, and body than standard steaming. While deep steaming is used throughout Japan's green tea regions, Kagoshima has become renowned for perfecting this technique. The extended steam softens the leaf structure, resulting in a brighter liquor, more robust umami notes, and a smoother mouthfeel. This method also reduces astringency, making fukamushi teas approachable and layered—ideal for those seeking a fuller-bodied green tea experience without bitterness.
The leaves get mushier the more heavily they are steamed. Unlike in Chinese tea culture, in Japan, the powderiness of the dry leaf is not considered a defect. What matters is the color of the brewed tea — and the color of this one is about as vibrant as it gets!
This particular shincha has stunning flavor to match its color. The steaming releases more umami and sweetness while softening any grassiness. You'll taste it immediately: rich, savory vegetal notes with a creamy mouthfeel, followed by a gentle sweetness that lingers for a long time. It drinks almost like a gyokuro!
This is a tea that rewards you for paying attention as its flavors unfold.
A Kagoshima Specialty
Since Kagoshima is in the south of Japan and receives more sun, tea leaves grown there tend to accumulate more bitter catechins. To compensate for this, producers have perfected deep steaming their leaves to turn the environment to their advantage.
