Shituoka Fukamushi Okumidori Sencha

Spring sencha from the Tamakawa region in the mountains north of Shizuoka, processed using the deeper fukamushi steaming method. Small, irregular, often broken leaves with a deep green color and an intense aroma of freshly cut grass. The deep green, dense infusion offers a full-bodied, intense, beautifully layered flavor with a pleasant umami sweetness.

The tea is processed using the fukamushi method, in which the tea leaves are steamed for approximately two to three times longer than in standard sencha. The longer steaming breaks down the structure of the leaves, resulting in a deep green infusion with a fuller body, pronounced sweetness, and a subtle astringency. Small leaf fragments often appear in the cup, giving the tea a richer texture.

Okumidori is a late-harvest Japanese cultivar bred to complement the Yabukita variety. It is prized for its full-bodied, sweet flavor, pronounced umami, and a smooth, rounded aftertaste with minimal astringency. Thanks to its later budbreak, it avoids spring frosts and ensures consistent harvest quality. In the cup, it offers a harmonious character with notes of fresh greenery, young legumes, and a subtle marine minerality.

How to prepare Sencha tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 75–80 ᵒC, steep for 60 seconds. Infuse the second infusion for 30 seconds and the third for 60 seconds. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 70–75 ᵒC for 20 seconds and in the following three infusions, you steep the leaves for 10, 40, and 50 seconds, respectively. You can also try steeping the leaves in lukewarm water at 37 ᵒC for 7 minutes, or in slowly melting ice.

Tea Origin

This tea comes from the Tamakawa mountainous area in the traditional Honyama region of Shizuoka Prefecture. The local tea gardens are situated on slopes at an elevation of approximately 300–500 meters, where cool mornings, frequent fog, and significant differences between day and night temperatures create ideal conditions for the slow growth of tea plants and the development of a rich aroma.
The producer is Hiraoka Tea, a family-owned company founded in 1956. Today, it is run by brothers Yuta and Kota Hiraoka, who carry on the long tradition of tea cultivation in the Tamakawa region. In addition to collaborating with local growers, they also cultivate their own tea gardens and produce teas that faithfully reflect the character of the mountainous Honyama region.

Region of Origin: Nagatsumata Mountain District, Tamakawa Area, Shizuoka, Japan

Harvest: April 2026