A classic Japanese green tea from Kagoshima. After harvest, the leaves are steamed for a relatively long time, resulting in a slightly brittle leaf. The cup is full-bodied and rich with a subtle toasted note.
Ingredients
Organic Green Tea.
Attributes:
Contains caffeine, To drink cold
Cultivation method:
Organic
Flavour:
strong aromatic
Growing region:
Japan
Seals:
Organic cultivation
Taste:
full-bodied
Tea type:
Green Tea
Quality (TGR)
TGR92 | 100
25 of 25 reviews
Average rating of 4.88 out of 5 stars
(25)
4.88 out of 5 stars
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13 June 2026 00:00
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13 June 2026 00:00
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6 June 2026 00:00
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18 February 2026 00:00
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14 December 2025 00:00
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Dieser Tee ist neu für uns und wir haben ihn jetzt noch nicht probiert 🙁
12 December 2025 00:00
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29 October 2025 00:00
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(25)
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Was soll ich sagen, dieser Tee ist wunderbar und erfreut nicht nur durch den Geschmack sondern auch durch die besondere Blattstruktur.
22 October 2025 00:00
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22 October 2025 00:00
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24 September 2025 00:00
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Organic
DE-ÖKO-013
Das Bio-Siegel ist das europäische Kennzeichen für Öko-Produkte und kennzeichnet unsere Tees aus kontrolliert ökologischer Erzeugung nach den Regelungen der EG-Öko-Verordnung über den ökologischen Landbau. Zertifiziert durch QC&I GmbH
Preparation
12 g tea leaves (6 level Tealamass) to 1 liter of filtered water, boiled and cooled to 70°C / 158°F (let water cool for about 10 - 15 min. after boiling). Allow to brew 2 min.
With its volcanic soil, Kagoshima offers ideal growing conditions for organically produced premium teas. The active volcano Sakurajima regularly ejects ash, which acts as a natural fertiliser.
The name of this special green tea classic from Japan is derived from the Japanese adjective "fukai", which means "deep" or "intense", and the Japanese verb "mushi" = "to steam" as well as the Chinese word for tea ("cha"). Fukamushicha therefore means "deeply or intensely steamed tea".
Compared to other Japanese classics such as Sencha, Gyokuro or Kabuse-cha, Fukamushicha has a relatively high proportion of broken tea. This is due to the particularly long steaming process, which makes the tea more brittle. The high proportion of broken tea is responsible for the particularly intense flavour and the deep green, slightly cloudy colour of the infusion. As the many smaller components allow more flavours to pass into the infusion, Fukamushicha tastes even more full-bodied than other Japanese green teas and has intense umami and amami notes.
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product
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