What results from deep-steaming when producing Fukamushi Sencha?
Answer
A darker green liquor, richer steamed-vegetable flavor, and more particle release
Fukamushi Sencha is characterized by an extended steaming duration, specifically between 80 to 200 seconds. This deep steaming process significantly breaks down the cellular structure of the tea leaf. This structural degradation causes two main effects in the resulting brew: the liquor color deepens considerably, appearing darker green, and more fine leaf particles are released into the cup. This higher sediment content is noted as making it a good candidate for cold brewing, where different, fruitier notes can emerge from these released components.
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