The green tea is grown in the city of Kakegawa, located in Shizuoka Prefecture, a region well-known for its favorable climate and high-quality tea. Traditional Japanese agro-ecological methods are used for cultivation, which help preserve biodiversity and create a unique microclimate in the tea fields. This approach has been recognized as a Global Agricultural Heritage System (GIAHS) for its eco-friendliness and the preservation of rare plant and animal species.

The tea undergoes deep steaming (fukamushi), which gives the leaves a soft texture and allows for maximum flavor extraction in a short brewing time. It is recommended to use water at a temperature of around 70°C. The tea can be steeped 2-3 times while maintaining its expressive flavor.

The infusion has a rich green hue typical of fukamushi sencha. The taste is smooth, with a hint of sweetness and a strong umami presence, accompanied by minimal bitterness. The aroma is fresh, with herbaceous and nutty notes, making it an excellent choice for those seeking a green tea with a delicate aftertaste.

Yamaei Fukamushi Sencha Green Tea