After harvest, the Camellia Sinensis leaves undergo a steaming process to stop the oxidation of the leaves. The deep steaming process makes the leaves very soft and once they go into the rolling process they break into smaller particles, it can often be mistaken with a low-quality tea but that's not the case.
When brewed Fukamushi sencha is darker in color, bolder, sweeter and the rich taste can win those who haven’t yet found a green tea favorite.
Normally, the steaming process for green tea is determined depending on the region and farmer's preference, it can vary between 20sec. (asamushi) up to 160sec.
It’s commonly produced in the prefecture of Shizuoka and this is where our organic teas originate.