What is Ichibancha Fukamushi green tea?
Ichibancha Fukamushi is a premium green tea with a rich, intense flavour with notes of sweetness and umami. Ichibancha means first tea and refers to the first harvest of tea leaves in a given year, which takes place in the spring. It is most prized because the leaves are then the finest and have the most nutrients. Ichibancha Fukamushi owes its uniqueness to the Fukamushi process, which means “brewed for a long time or deeply steamed.” Since the brewing time of the leaves determines the taste and properties of the tea, Fukamushi stands out from the rest, including its deep flavour and higher content of catechins, or beneficial antioxidants.
How is Ichibancha Fukamushi tea made?
The brewing process has a major impact on the taste of tea. Steeping itself is a necessary step in tea production to stop fermentation and oxidation. However, in the case of Fukamushi, the steeping time can be 2–3 times longer than for classic green tea. It is brewed for about 100 seconds or 60 seconds twice, which causes the tea leaves to break and lose their shape. In later processing, this helps break down the tea leaves and release more flavour. For this reason, it appears more broken than other types of classic green teas.
Ichibancha Fukamushi tea qualities
The Fukamushi process brings out more flavour and aroma from the leaves, but the longer brewing time means that the colour of the brew may be less intense than with Sencha. The process also allows the tea to contain more nutritional value. Fukamushi tea leaves tend to crumble more, as longer brewing weakens the already delicate leaves. The particles that have fallen off the leaves during deep brewing are not water-soluble, so they can float in the brew or remain at the bottom of the cup. Consuming this powdered form of Fukamushi along with the infusion is similar to drinking matcha, where the whole leaf is also consumed. This allows more beneficial nutrients to seep into the body.
How to prepare Ichibancha Fukamushi tea?
Moya Ichibancha Fukamushi is a unique offering for connoisseurs of Japanese teas. It is characterized by the lime colour of the infusion and a rich flavour with buttery and umami notes. It will be an excellent choice for people who are looking for unusual taste sensations and at the same time pay attention to the high health-promoting properties of the tea. Due to its higher theine content, we recommend drinking Ichibancha Fukamushi in the first half of the day.
To enjoy the best taste of Ichibancha Fukamushi tea, brew 2–3 grams of dried tea in 150 ml of water at a temperature between 60 and 70°C. The brewing time is only one minute, so the whole process requires attention. Once used, the dried tea can be brewed again, using water at a slightly higher temperature, about 80°C. When brewed according to these instructions, Ichibancha Fukamushi tea will have a delicate lime colour and rich flavour, lingering on the tongue.
This is what to pay attention to when brewing Ichibancha Fukamushi tea
Ichibancha Fukamushi tea consists of very fine leaves that, when brewed, can clog the strainers in teapots. Japan even manufactures teapots better suited for long-steeped tea. They have a finer, more efficient strainer and sometimes a specially shaped bottom.
