Fukamushi

Fukamushi sencha was developed in Shizuoka's Makinohara plateau to address the strong astringency of the local tea leaf. By extending steaming time, the cell walls break down more completely, allowing a greater proportion of dissolved solids — including fine leaf particles — to pass into the brew. The resulting cup is notably opaque, intensely green, and full-bodied compared to the clear, delicate liquor of standard (asamushi) or medium-steamed (chumushi) sencha. The flavor profile emphasizes sweetness and savory depth over the crisp, astringent brightness of lightly steamed tea. Fukamushi leaves are more fragile and often appear as small, broken pieces rather than intact needles, which some buyers initially mistake for low quality. In fact, fukamushi has become the dominant sencha style in Japan, accounting for the majority of domestic production.