What is Fukamushi-cha? From O Cha's site: "Fukamushi Sencha, known in Japan as Fukamushi-cha, is sencha which is steamed for a longer than normal period of time during it's processing. This green tea is often grown at lower elevations. An expert tea grower will steam his tea according to the right conditions for each individual yield, and much knowledge and experience is required in order to adjust it just right. Fukamushi-cha tends to have a thicker, cloudy consistency and the loose leaf is finer."
Being a steamed green tea, the water temperature should be quite low and again, I found ranges of recommended temperatures from 65C to 75C. The steaming process starts to break down the leaves which makes them fragile so they need to be treated gently with cooler water than, say, any black tea or even a Chinese green tea which is more traditionally baked than steamed.
I was not aware until recently that Japanese green teas can be lightly, medium or deeply steamed. This would affect their ideal brewing temperature and how you steep them too. Oy the head spins. (I'm keeping in mind the mantra that it's all in our own taste buds though and forging ahead.)
|From left, the dry leaves of Gyokuro, Fukamushi-cha |
and Organic Sencha. Click image for a closer look.
So here goes -- because I have three different types of tea I decided to compromise on the water temperature and brewing times and do all three at 75C for 1 minute. I don't know what I was thinking, really, since it wasn't perfect for any of the teas. But, it certainly exaggerated their flavours which wasn't a total disaster for a contrast-and-compare type tasting. For subsequent tastings, I brewed each individually at appropriate temperatures.
Very different look to them from colour to texture -- some beautiful rolled needles in the Gyokuro, very powdery Fukamuchi-cha and rather rough looking organic Sencha with some whole leaves evident. Hard perhaps to see in the photo above, but, although all three are deep, rich greens the Gyokuro is bluer-green, the Fukamushi-cha more leaf green and the Sencha lighter, more a yellowy-green and with yellow stalks through it.
The Gyokuro leaves give off rich, soft, buttery spinach and seaweed-marine aromas. By contrast the Fukamushi-cha has a noticeably sharper aroma dominated by what I think is a nut paste, like chestnuts. On the second brew at a cooler 65C there was an initial almost unpleasant rotting aroma and then the nut paste notes. The organic Sencha was very different -- after a nice sharp green tang, more like sweet wet hay with a whiff of mustiness.
|First hot brew of Gyokuro, Fukamushi-cha and |
organic Sencha. Notice how cloudy they all are
from the too-hot water.
As you can see in the photo, all three teas were quite cloudy as a result of the hot first brew I did, although the Sencha was the least affected. On subsequent cooler brews none were as cloudy although the Fukamushi-cha was always quite cloudy, a result of the extra long steaming.
The Gyokuro gave me what I love and is very smooth and oily/satiny and big on the mouth (no astringency at all) with a soft buttery spinach flavour, with some of the nut paste. By contrast the Fukimashi cha has some very nice bitterness, also quite a smooth mouthfeel, raw spinach flavour and then fishy! Yes, like salmon. On the second, cooler brew (65C) there's, not surprisingly, less bitterness but still a nice sharp tang which lands in the middle-back of the tongue, and after the sweet spinach comes the salmon flavours. It has very little astringency; is still quite cloudy but not as much and a beautiful rich green.
The organic Sencha is distinctly golden in colour as compared to the bluey-jade green of the other two, and in a completely different taste spectrum. It's bright, tangy, quite astringent, with a thinner, lighter mouth feel, and a sharp fresh tongue furring bitterness.
Mmmmm. A lovely way to spend a few hours on this Christmas afternoon before the family feast.