Difference between revisions of "Fukamushicha"
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{{#ev:youtube|xPz3gHvN2bo|400|right|Dokumentary: Fukamushi-sencha & Akafuku}} | {{#ev:youtube|xPz3gHvN2bo|400|right|Dokumentary: Fukamushi-sencha & Akafuku}} | ||
| − | '''Fukamushicha''', literally "deep steamed tea" is a Japanese [[green tea]]. It is mainly produced in Shizuoka. For this tea is a particularly special steaming method used. Common Japanese tea is steamed about 30 seconds (Chumushi | + | '''Fukamushicha''', literally "deep steamed tea" is a Japanese [[green tea]]. It is mainly produced in Shizuoka. For this tea is a particularly special steaming method used. Common Japanese tea is steamed about 30-90 seconds (Chumushi) while Fukamushicha is about 120 seconds steamed. The intense steaming dissolve the tea into small pieces and results in a rich, green color when steeping. Because of the long and strong steaming it is recommended to use a lower water temperature and shorter steeping time when infusing Fukamushicha. |
== See also == | == See also == | ||
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== Weblinks == | == Weblinks == | ||
| − | * [https://www.teamania.ch/premium-fukamushi-sencha.html Premium Fukamushi Sencha] | + | * [https://www.teamania.ch/en/premium-fukamushi-sencha.html Premium Fukamushi Sencha] |
* [https://teaintheancientworld.blogspot.com/2018/07/teamania-fukamushi-sencha-sencha-thats.html Tea in the ancient world: Teamania Fukamushi Sencha] | * [https://teaintheancientworld.blogspot.com/2018/07/teamania-fukamushi-sencha-sencha-thats.html Tea in the ancient world: Teamania Fukamushi Sencha] | ||
Revision as of 15:02, 5 July 2018
Fukamushicha, literally "deep steamed tea" is a Japanese green tea. It is mainly produced in Shizuoka. For this tea is a particularly special steaming method used. Common Japanese tea is steamed about 30-90 seconds (Chumushi) while Fukamushicha is about 120 seconds steamed. The intense steaming dissolve the tea into small pieces and results in a rich, green color when steeping. Because of the long and strong steaming it is recommended to use a lower water temperature and shorter steeping time when infusing Fukamushicha.