Fukamushi, or deep-steamed green tea is a relatively modern method of processing. Its origin are geographic in nature and date to the sudden popularity of O-cha in old Edo, modern-day Tokyo.

Green Tea was historically grown in quiet, mountainous villages where centuries of cultivation perfected the complexities of aroma, flavor, and color. The necessity of clean water and proper infusion temperature was also common knowledge. As the new capital of Edo (Tokyo) grew, O-cha began its phenomenal rise from the preferred beverage of the Zen monks, to the Samurai and new elite, on to become an important element of every household in the country.

There are 2 important factors that led to the growth of Fukamushi Green Tea. 

• First and foremost, the deep-steaming process breaks down the tea leaf into smaller, more delicate pieces and includes powerfully-rich and aromatic, deep green particulate matter. While the freshest new buds and leaves were kept for premium Asamushi, secondary harvests using Fukamushi processing produced a fantastic alternative for the new tea-conscious public. 
• Secondly, Fukamushi can be infused at higher temperatures and in this respect is more forgiving. The resulting liquor is full-bodied and sweet and has a powerfully satisfying finish that is easily appreciated.  The deep-emerald color was not only incredibly attractive and savory, it became possible to enjoy the depth of Sencha even when a pristine, clear, soft water source was not available. 

Fukamushi is perhaps the most readily accessible of all Green Tea and the reason for its popularity has not changed over the ages. Powerful sweetness balanced with perfect sencha astringency and clarity define our Fukamushi Green Tea. 

Not to be over-shadowed by its Asamushi elder, Fukamushi processing today is widely respected and highly regarded for its wide range of attitude and temperament. 

A wonderful Sencha to relax with and enjoy, Yamanien Fukamushi teas and blends are energy for the spirit and inspiration for the mind.