Fukamushi Sencha
Yamakai Organic

Tea Farm

The tea farm is led in its third generation by Yūhachirō Higuchi, a highly respected tea master and competition judge. Their strict organic cultivation methods reflect their guiding philosophy of living in harmony with nature. Owing to the farm’s remote and difficult-to-access location, machinery is used only when absolutely necessary. The family also produces their own special fertiliser, based on an old family recipe that has been carefully refined and adapted over the years.

Fukamushi Sencha

Sencha is by far the most widely cultivated and consumed green tea in Japan and forms, in many ways, the backbone of the country’s tea tradition. After harvest, the leaves are traditionally steamed for 10–60 seconds, then dried with hot air, gently tumbled, and rolled through several stages into fine, flat needle-shaped leaves. What distinguishes Fukamushi Sencha is its particularly long and intensive steaming process. This results in a deep green liquor, a full-bodied flavour with a long-lasting sweetness, and a dense, almost silky texture. The flavour profile of Sencha is remarkably diverse, ranging from sweet, fresh, and grassy notes to more pronounced, pleasantly astringent bittersweet nuances. The growing region and the quality of the tea play a decisive role in shaping these characteristics.

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