A renowned tea-growing region in Kagoshima, the Saemidori cultivar and a distinctive steaming method: why the quality of Sencha goes far beyond its place of origin.
Japanese green tea is often referred to simply as Sencha. Yet behind this familiar name lies remarkable diversity.
Depending on its origin, tea cultivar and processing method, Sencha can taste fresh and light, distinctly astringent, or surprisingly smooth and full-bodied.
Fukamushi Sencha from Chiran in Kagoshima Prefecture is particularly interesting. It brings together the tea-growing heritage of a renowned Japanese region, carefully selected tea plants and a distinctive processing technique.
What makes this tea special? And what should we look for when choosing a high-quality Sencha?
Chiran, Kagoshima – an Important Japanese Tea-Growing Region
Chiran is located in the southern part of Japan's Kyushu island, within the present-day city of Minamikyushu in Kagoshima Prefecture.
The region is known for its extensive tea plantations and production of Japanese green teas. Its relatively mild climate, abundant sunshine and soils shaped by volcanic activity create favourable conditions for tea cultivation.
Kagoshima is one of Japan's most important tea-producing regions. It stands out not only for its production volume but also for the diversity of tea cultivars grown and the processing methods used.
Within this region, Chiran has developed a reputation for green teas with distinctive character.
However, origin alone does not determine quality.
The choice of tea cultivar, the way the leaves are processed and the flavour profile of the finished tea are equally important.
Saemidori – Why the Cultivar Matters
One of the fundamental differences between Japanese green teas begins with the tea plant itself.
Much like grape varieties in winemaking, tea cultivars are selected and cultivated plant varieties that differ in their growth characteristics, composition and flavour properties.
One such cultivar is Saemidori (さえみどり).
This Japanese cultivar was developed by crossing Yabukita and Asatsuyu, two well-known tea cultivars.
Saemidori is particularly appreciated for its delicate aroma, pronounced umami and relatively mild astringency.
Another characteristic is its tendency to produce an attractive green infusion. Higher levels of certain amino acids and a comparatively lower catechin content can contribute to a smooth, naturally sweet taste.
This does not mean that every tea made from Saemidori tastes the same. Harvest conditions, cultivation practices and processing continue to have a significant influence on the final result.
Nevertheless, choosing this cultivar provides an interesting foundation for a Sencha in which balance, richness and subtle flavour nuances take centre stage.
Fukamushi – Why Are the Leaves Steamed for Longer?
Another decisive factor is the processing method.
After harvesting, Japanese green tea leaves are generally treated with steam. This largely stops enzymatic oxidation and helps preserve the tea's green character.
In traditional Sencha production, this steaming process is relatively short.
Fukamushi means "deep-steamed" and refers to a processing method in which the leaves are exposed to steam for a longer period.
Extended steaming significantly changes the structure of the leaves. They become softer and tend to break into smaller, finer fragments during subsequent processing.
This directly influences the brewing process.
During infusion, the finer leaves release their components and tiny leaf particles into the water relatively quickly. The result is often an intensely green, slightly cloudy infusion with a full body.
In terms of flavour, Fukamushi Sencha can be particularly rounded, smooth and rich.
Are More Fragmented Leaves a Sign of Lower Quality?
Someone opening a package of Fukamushi Sencha for the first time may notice that the leaves are shorter and more fragmented than those of some other Japanese green teas.
This is not necessarily a sign of poor quality.
The finer leaf structure is a typical consequence of extended steaming. What matters is not whether every leaf retains its original shape, but the result of the complete processing method.
A high-quality Fukamushi Sencha is distinguished by the balance between its aroma, body, umami and pleasant astringency.
It is precisely this combination of full flavour and smooth texture that makes these teas appealing to many Japanese green tea enthusiasts.
Which Is Better: Fukamushi or Traditional Sencha?
There is no simple answer based on quality alone.
A more lightly steamed Sencha can be appreciated for its clear infusion, pronounced freshness and lively, sometimes more noticeable astringency.
Fukamushi Sencha emphasises different characteristics.
Its infusion is often more intensely coloured, fuller-bodied and smoother in taste. The finer leaf structure also allows its character to develop quickly during brewing.
Fukamushi is therefore not automatically a superior processing method, but a deliberate choice designed to achieve a particular flavour profile.
Quality depends on how well the leaf material, cultivar and processing method complement one another.
Single Estate – The Value of Traceable Origins
When it comes to high-quality food products, origin and traceability are becoming increasingly important.
In the tea trade, leaves from different origins are sometimes blended to achieve a particular flavour profile. Such blends can be excellent.
A Single Estate tea follows a different approach: its leaves come from one individual tea estate.
This makes it possible to connect the tea more precisely to a particular producer and its production.
It does not automatically mean that the tea is better than every blend. However, it provides greater transparency and makes origin a tangible part of the tea's identity.
For those who enjoy exploring tea more consciously, this offers additional information about what they are actually drinking.
Organic JAS – A Verifiable Standard
Another important aspect of quality concerns agricultural production methods.
Japan has an established certification system for organically produced products known as Organic JAS.
This standard defines production requirements and provides for inspections by recognised certification bodies.
Such certification therefore represents more than a freely chosen marketing claim.
It indicates compliance with defined production standards.
However, an important distinction should be made: organic certification does not automatically guarantee superior flavour. Instead, it adds a significant, verifiable aspect of production to the overall assessment of a tea.
Why Do Sencha Prices Vary So Much?
Anyone looking to buy Japanese green tea in Switzerland will find products across a wide range of prices.
An affordable Sencha can be enjoyable and an excellent choice for everyday drinking.
A higher price should therefore never be justified by the word "premium" alone.
A more useful question is which specific, verifiable characteristics a particular tea offers.
These include its precise origin, the cultivar used, the processing method, traceability and, where applicable, documented certification.
Package size also plays an important role when comparing prices. Two packages containing different quantities of tea cannot be meaningfully compared based solely on their retail prices.
Someone looking for a distinctive Japanese green tea will not necessarily choose the lowest price per gram.
Sometimes the experience itself matters more: a characteristic aroma, a balanced flavour profile and the opportunity to explore the unique qualities of a particular tea.
Our Fukamushi Sencha from Chiran
For STEEP STATE TEA, we have selected a Fukamushi Sencha from Chiran, Kagoshima, that brings together several of these characteristics.
It comes from a single tea estate, is produced using the Saemidori cultivar and is certified according to Japan's Organic JAS standard.
The extended steaming process characteristic of Fukamushi gives the leaves their fine structure and produces an intensely green infusion.
Its flavour is fresh, rounded and full-bodied. Delicate umami, a pleasant smoothness and subtle, refreshing astringency create a balanced overall experience.
For preparation, we recommend:
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2–3 g of tea
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200 ml of water at approximately 80°C
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Around 2 minutes of steeping
A second infusion can also be rewarding, revealing different nuances of the leaves.
For us, this Sencha demonstrates how origin, cultivar and processing method can come together to create a distinctive character.
It is not the intensity of individual flavour notes that matters most, but the harmony between them.
A tea for those who want not only to drink Japanese green tea, but also to discover and appreciate its particular qualities.
Discover Fukamushi Sencha from Chiran
STEEP STATE TEA · Energy · Balance · Ritual