Kagoshima Tsuyuhikari Organic Fukamushi Sencha

This Kagoshima Tsuyuhikari Organic Fukamushi Sencha stands out right away with its vibrant, cloudy green color and clean, refreshing character. The taste is a beautiful, balanced, and clean: not too umami-forward, but with more of a floral, vegetal, and slightly sweet flavor—like steamed pumpkin or squash. The aroma is soft and salty-green with a finish that is crisp and elegant, with a refreshing floral aftertaste that lifts your mood without feeling overpowering. The caffeine feels clean and energizing but not jarring.

Made from the Tsuyuhikari cultivar (つゆひかり, “dew light”), this tea is a cross between Asatsuyu and Shizuoka 7132, known for its bright color and fragrant qualities. It’s deep-steamed in the fukamushi style, which softens the leaves and creates a fuller, smoother cup with a darker color than asamushi style sencha.

What also makes this tea special is how it’s grown—organically, without pesticides or chemicals. Organic tea is still relatively rare in Japan (only around 2.7% of production), but Kagoshima is leading the way. The result is a tea that tastes pure and leaves a clean impression, both on the palate and in how it makes you feel.

How to brew it:

Use 5g of tea in a 150–180ml kyusu or shiboridashi.

• For a sweeter, more floral brew: 160°F for 30 seconds.
• For deeper, more complex notes: 175°F for just 10–15 seconds, filling your teapot about 60% full.

No need to rinse the leaves—this is Japanese sencha, so the first brew is usually the best. You can expect a good 3–4 infusions from one session.

This is a great pick if you’re looking for something that’s both flavorful and clean—a tea that feels alive, and has a unique profile.