Quintessential Shizuoka Fukamushi with a rare cultivar twist. Fukamushi (deep-steamed sencha) has become the most popular style of sencha in Japan today. Originally developed in the 1970s in the plateau regions of Shizuoka—where tea leaves are exposed to strong sunlight and tend to become thick and sharp in flavor—the method uses longer steaming times to mellow and soften the taste. In Shizuoka, the birthplace of this style, nearly 70% of tea is now produced as fukamushi. While this style produces mellow, easy-drinking teas, it also tends to round out the distinctiveness of each tea, often resulting in similar-tasting profiles. We were searching for something different—something that stands out in the world of Shizuoka fukamushi. And that’s where Kirari 31 comes in. Registered as a cultivar in 2016, Kirari 31 is still rare and prized for its rich umami and bright fruity-citrusy aroma. Though the leaf appearance is that of typical fine fukamushi, the way its flavor unfolds is notably distinct from the ubiquitous Fukamushi made with Yabukita. Its character emerges more gently—milder, with almost no astringency, lingering sweetness, and a silky, rich mouthfeel.
Les recommandations reposent sur les notes, le style et le comportement de la communauté. Elles peuvent évoluer à mesure que les données s'enrichissent.
