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Nishide Honyama Fukamushi Sencha
Shizuoka, Japan
About this product
Nishide's Honyama Fukamushi (deep-steamed sencha from the Honyama sub-district) is Shizuoka's highest expression — and the definitive demonstration that Shizuoka produces something entirely different from Uji. Where Uji sencha is light and delicate, Honyama fukamushi is jade-green, body-rich, and intensely flavourful: the extended steaming (2-3x standard duration) breaks down the leaf structure and releases a different, fuller expression of the tea's compounds into the water. A restaurant house green tea of unusual presence.
The deductive profile Library
appearanceJade-green with visible fine particles in the liquor — characteristic of fukamushi processing; the broken leaf structure releases cloudiness that standard sencha lacks. Pour color is deeper and more saturated than Uji sencha
noseDeeper and more saturated than Uji sencha: steamed grain, deep vegetal sweetness, umami note from the extended steaming, slight body. More food-pairing assertiveness
palateFuller body than standard sencha; the fukamushi process extracts more from the leaf — more sweetness, more umami, more colour, more texture. This pairs brilliantly with heartier Japanese preparations where Uji's delicacy might be overwhelmed
finish40-50 seconds; deep vegetal sweetness; the Honyama mineral is present as a firm structure beneath the soft leaf character
Service
brewing3g per 200ml at 75-80°C; 45-60 seconds first infusion — slightly shorter time and higher temperature than standard sencha due to fukamushi process
bc sourceO5 Tea (Vancouver) stocks Shizuoka expressions; online specialty tea retailers
style noteThe cloudiness in the cup is intentional and desirable — it represents the broken leaf particles contributing to the richer body
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Open The LibraryThe quality ladder Library
Shizuoka Premium FukamushiHonyama microterroir; deep-steam intensity; best-in-class Shizuoka expression
Style AlternativeFor guests who find Uji sencha too delicate; the full-bodied sencha for savoury pairings
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Open The LibraryTasting profile
Deeper and more saturated than Uji sencha: steamed grain, deep vegetal sweetness, umami note from the extended steaming, slight body. More food-pairing assertiveness
Not yet carried in CA-BC
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Pairings
complement
casual
Honyama Fukamushi's deep-steamed richness bridges the onigiri; a Shizuoka deep-steamed sencha for a rice tradition
classic
casual
complement
vegetables
Deep-steamed sencha and deep-steamed soybeans share a cooked-vegetable green depth
classic
aperitif
cleanse
sushi
Fukamushi's slightly heavier character handles tuna maki's bold flavour better than delicate first-flush sencha
classic
casual
cleanse
snack
Fukamushi sencha's deep steaming creates extra umami; edamame shares the same green amino acid character
classic
casual
complement
food
Fukamushi sencha's deep umami character bridges the mushroom dashi and tofu; both maximum umami preparations
established
main
cleanse
fish
Fukamushi's deeper umami cuts salmon fat; its green vegetable note contrasts the koji's sweetness
established
main
contrast
cheese
Unusual: the deep umami of fukamushi sencha versus melted Swiss cheese; the grassy note contrasts cheese's nuttiness
experimental
casual
cleanse
tempura
Deep-steamed sencha's reduced astringency and thick texture makes it ideal during frying — it cleanses oil without the harshness of standard sencha. The grassiness enhances shiso.
suggested
main