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Fukamushi Sencha, or deep-steamed Sencha, is produced by steaming the tea leaves for twice as long as regular Sencha. This extended steaming process allows the heat to penetrate deeply into the leaves, resulting in a finer leaf texture and offers a rich, full-bodied flavor and a vibrant green infusion. It is less sensitive to brewing conditions like temperature, making it easier to quickly prepare than regular sencha. For the best experience, use a teapot with a strainer to fully enjoy the finely processed leaves.

Fukamushi Sencha originates from Shizuoka's coastal areas and is also widely produced across Kagoshima. Shizuoka, the birthplace of Fukamushi Sencha, primarily cultivates the Yabukita variety, which thrives in this region. In contrast, Kagoshima, despite its relatively recent history in tea production, benefits from its warm, flat terrain, leading to a diverse array of tea varieties.

Additionally, the Sayama region in Saitama, though not a top producer in terms of volume, boasts a rich tea cultivation history and is renowned for its skilled producers. Recognized as one of Japan's three major tea regions, Sayama excels in producing high-quality Fukamushi Sencha.