This early spring Japanese green was harvested in April 2018 in Shizuoka. It features a fresh grassy flavor and loads of umami that are derived from the deep-steaming process (fukamushi). It is bittersweet with a potent aroma and classic green cup color.
In a 400 ml kyusu, steep 10 grams for 60-90 seconds in 150-160°F water. It is also well suited for cold-brewing. Steep 15-20 grams in a one liter jar with cold water, and refrigerate for 16-24 hours. Strain into another and serve over ice. Keeps refrigerated for up 72 hours.