Lately I’ve been drinking more sencha than any other tea. It has become a habit.
Moriki Fukamushicha comes from Shizuoka prefecture. It’s made by tea farmer Takayasu Makiuchi.
The site also says that it’s a first harvest tea.
Tasting a deep steamed sencha
This tea has a creamy and sweet aroma. It must be from the first harvest.
As all deep steamed sencha, its leaves are visibly broken down.
One difference I notice is that it has some stems, but it is still a tea with good appearance.
I’ll prepare it in the usual manner: a teaspoon of tea leaves with 60 ml (2 oz) of water at 80°C (176°F). The infusion time is just 40 seconds.
The aroma of the wet leaves is fresh and vegetal. There are also light marine notes.
I would guess that it is made from the Yabukita cultivar.
This first infusion has a light green color.
Let’s see how it tastes like.
It’s a balanced flavor, with a good umami taste. Not bitter nor astringent.
An easy to drink sencha.
But I still want more green tea. So after another 40 seconds I obtain a liquor that is much greener than before.
The taste of this second infusion is very similar to the first. Quite good.
Time for a third infusion with the same parameters.
Now it’s a darker shade of green. Much less umami taste and some astringency. Not bad.
Finally, I made a fourth infusion in the same manner. Same color but a lighter flavor.
It’s a good fukamushicha to drink every day.