Fukamushi Makinohara Sencha

Fukamushi Makinohara Sencha – Premium Japanese Green Tea

Origin: Kirishima (Makizono), Kagoshima Prefecture, Kyushu, Japan

Harvest: Spring 2026 – Shincha (First Spring Harvest)

Cultivar: Makinohara

Altitude: 500 metres

Infusion Temperature: 70°–80° Celsius

Infusion Time: 1–2 minutes

Serving Size: 3 grams per cup

Brewing Style: Hot infusion or cold brew

Fukamushi Makinohara is a distinguished Japanese deep-steamed green tea from Kirishima, in Kagoshima Prefecture, on the southern island of Kyushu. Harvested in spring 2026, this premium Shincha represents the freshness and character of Japan’s first spring tea harvest. Cultivated at an altitude of approximately 500 metres by the renowned Nishi family, celebrated for its dedication to high-quality tea production and pioneering organic cultivation practices, this exceptional loose-leaf tea reflects the distinctive terroir of southern Japan.

For the 2026 harvest, the Makinohara cultivar was selected for its particularly aromatic, expressive, and intense character. Recommended by the tea farmer, it offers a distinctive interpretation of Fukamushi Sencha, combining depth of flavour with a smooth, rounded finish. The careful selection of cultivar, favourable growing conditions, and expertise of the producer contribute to a refined Japanese green tea designed for discerning tea enthusiasts.

What Is Fukamushi Sencha?

Fukamushi, meaning “deep-steamed”, is a traditional Japanese green tea processing method that became particularly popular during the 1960s. Unlike lightly steamed Sencha, Fukamushi undergoes an extended steaming process, often lasting around one to two minutes or longer, depending on the producer and leaf characteristics. This additional steaming softens the leaves, making them more delicate and prone to breaking during rolling. As a result, Fukamushi leaves typically appear finer and more fragmented than those of conventional Sencha.

Although the leaf appearance is less uniform, deep steaming creates a distinctive cup profile. The infusion is typically fuller-bodied, smoother, and less sharply astringent, with a rich vegetal character and pronounced umami. The fine leaf particles also contribute to the tea’s vivid colour and dense, satisfying texture, making Fukamushi an appealing choice for those who appreciate a more substantial Japanese green tea experience.

Colour, Aroma and Flavour Profile

The dry leaves display an intense emerald-green colour, reflecting the tea’s fresh, vibrant character. Once infused, they produce a vivid green liquor with a dense appearance and a full, rounded mouthfeel.

The aromatic profile evokes the fresh, vegetal scents of the sea, with distinctive notes of seaweed and a delicate marine breeze. On the palate, Fukamushi Makinohara reveals a rich, mineral character and pronounced umami, balanced by a smooth texture and a refreshing, subtly sweet finish reminiscent of gooseberries. The result is a layered and harmonious infusion that combines savoury depth with bright, fruity freshness.

How to Prepare Fukamushi Makinohara

For the best results, use fresh, low-mineral water to allow the tea’s delicate aromatic nuances and umami character to develop without interference. Avoid excessively hot water, which can accentuate bitterness and astringency.

• Measure: Use approximately 3 grams of Fukamushi Makinohara per cup.
• Heat: Bring the water to 70°–80°C.
• Infuse: Pour the water over the leaves and steep for 1–2 minutes, adjusting the time to suit your preferred intensity.
• Serve: Pour the infusion completely into your cup to enjoy its full flavour and balanced finish.
• Additional infusions: High-quality Japanese green tea leaves may be suitable for multiple infusions. Experiment with shorter steeping times for subsequent brews and adjust according to taste.

Fukamushi Makinohara Cold Brew

Fukamushi Makinohara is also an excellent choice for cold brewing. The cooler extraction method offers a refreshing way to appreciate its vegetal aromas, delicate sweetness, and smooth umami character.

• Add approximately 3 grams of tea leaves to a suitable bottle or teapot.
• Add cold, preferably low-mineral water.
• Refrigerate and allow the tea to infuse, tasting periodically until the desired flavour is achieved.
• Strain the leaves and serve chilled.

Cold-brewing time varies with water temperature, leaf quantity, and personal preference. Experiment with different steeping durations to discover the balance that best suits your palate.

A Premium Japanese Green Tea for Discerning Tea Lovers

Fukamushi Makinohara brings together the freshness of the spring 2026 harvest, the distinctive character of the Makinohara cultivar, and the traditional Japanese art of deep steaming. Its vivid green liquor, full-bodied texture, pronounced umami, marine-inspired aromas, and refreshing gooseberry-like finish create a memorable sensory experience.

Whether enjoyed as a carefully prepared hot infusion or as a refreshing cold brew, this premium Japanese green tea is an excellent choice for tea connoisseurs seeking depth, aromatic complexity, and an authentic expression of Kyushu’s tea-growing heritage.