Japanese Premium Sencha Chumushi Green Tea

Description

Japanese premium sencha chumushi opens with a deep, almost broth-like softness that separates it immediately from standard sencha. The liquor is round and low in astringency, with a color that holds green well past the first pour.

This tea comes from Uji-shi, in Kyoto Prefecture, one of Japan’s oldest and most respected tea-producing regions, with cultivation records dating to the thirteenth century. Within the sencha family, chumushi is a distinct processing style: freshly picked leaves are steamed for longer than standard sencha, typically two to three times as long. This extended steaming breaks down the leaf structure, extracts more of the plant’s soluble compounds, and produces a deeper, less astringent liquor with pronounced umami. Uji’s misty valley microclimate and mineral-rich alluvial soil have made it the preferred origin for premium steamed teas for over seven centuries.

The leaves are fine and dark green, with soft, almost powdery edges where longer steaming has worked the cell walls. Chumushi requires lower brewing temperatures than most green teas: 70 to 75 degrees Celsius, with a steep time of approximately 60 seconds. Packaged in a sealed foil pouch to preserve freshness. Net weight 50g per package, yielding approximately 25 cups at a standard ratio of 2g per 100ml. The package is resealable and suitable for refrigerated storage after opening.

Japanese sencha chumushi green tea from Uji-shi, Kyoto Prefecture. Deep-steamed processing style. Net weight 50g. Approximately 25 cups per package. Brew at 70 to 75 degrees Celsius for 60 seconds. Sealed foil pouch.

Grown from seven centuries of regional knowledge. Clean and full in the cup. No blending, no filler.