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(7 Steps) To Make the Perfect Cup of Fukamushi-Sencha

A step-by-step guide on how to make delicious Fukamushi Sencha tea!

This article was last modified November 28th, 2021. by Yuki

Here we’ll be covering how to brew Fukamushi-Sencha.

Fukamushi-Sencha is a Japanese tea that is similar to the standard Sencha tea, but is deep-steamed during the production. It allows to maximize the umami and sweetness of the tea.

You can see how the leaves are more broken as compared to a Sencha.

So how do you bring out the most of this umami and sweetness?

The steps are very similar to Sencha – but be careful! Since Fukamushi-Sencha may be easily extracted, the required brewing time should be much shorter.

We’re going through the preparation of Fukamushi-Sencha using Japanese tea tools. If you don’t have the proper Japanese tea tools, don't worry! It's relatively easiy to find replacements.

Quick Guide to Fukamushi Sencha

Fukamushi Sencha (Normal Grade) Fukamushi Sencha (High Grade)


2 servings

2 servings

Water (ml)

120 ml

120 ml

Leaves (g)



Leaves (roughly in teaspoons)

2 tsp

2 tsp

Temperature (Celsius)



Brewing time (Seconds)

30 seconds

30 seconds

Chart: Instructions for brewing Fukamushi-Sencha

Step1: Preparation

What do you need to prepare a Fukamushi-Sencha?

Prepare all the required tools for Fukamushi-Sencha first. You would typically need the following.

Tea tools for making Fukamushi Sencha

From left: Kyusu, Yuzamashi, and Chawan

The most important item you need obviously are the tea leaves. If you don't, you can drop by our Fukamushi-Sencha section.

If you have several types of Japanese kyusu or teapots, you'd like to use a medium sized type suited for Sencha. A size somewhere between 250 ml and 400 ml would be convenient for brewing Fukamushi-Sencha as well.

While having a teapot of the size of the amount of you you'd like to make is ideal, you can also use oversized teapots as well. If you don't have a teapot for Japanese tea, you can essentially use any.

A Yuzamashi is a bowl to let the water cool. It's very important to cool the water to optimum temperatures after boiling the water. The Yuzamashi helps do this quickly.

If you don't have a Yuzamashi, this bowl can actually be anything. If possible, I recommend using a lipped bowl for easy pouring of water.

Step 2: Measuring the Amount of Tea Leaves

Add the Fukamushi Sencha into the teapot

2g of leaves per 60ml of water for Fukamushi-Sencha

When brewing Fukamushi-Sencha, you would typically use 2g of tea leaves, or 1 teaspoon, per serving, which is about 60 ml of water. Use this as a benchmark to adjust the amount of servings required.

If 60 ml feels too small, you can double it to 4g of tea leaves for 120 ml of water. You can increase the amount of tea leaves as you increase the amount of water you'd like to brew.

Step3: Prepare the right amount of boiling water in the Chawan

Measure the water with cups

Measure the water

The next step is to boil the water.

Once it’s boiled, don’t put the boiling water directly into the Kyusu! It will be too hot and would extract too much astringency from the tea. You’ll have to lower the water temperature first by pouring the boiling water in the Chawan.

This is also a good step to measure the amount of water you need for the infusion.

By pouring the water into the cups to be first, you'll know exactly how much water you need to brew.

Typically, the Chawan would be filled up to about 4/5 of the cup. Keep in mind that when you infuse the Fukamushi-Sencha, the tea leaves will absorb the water so the amount at the end will become less. They would absorb about 4 times the mass of the leaves.

Step 4: Lowering the water temperature before infusion

lower the water temperature

70 or 90 degrees depending on the grade

Next step is to lower the temperature of the water. For a high-grade Fukamushi-Sencha, lower the temperature from 100 degrees Celsius to 70 degrees. For a normal-grade Fukamushi-Sencha, 90 degrees Celsius will do.

To lower the temperature, you can use a “Yuzamashi”, which is a bowl to lower the temperature of the water. If you don’t have one, well, you can use anything!

Each time the boiling water is transferred to a bowl or a Chawan, the water temperature will drop between 5 to 10 degrees. This will depend on many factors such as the size of the bowls and room temperature, but generally in Singapore, you can expect the drop to be closer to 5 degrees. You can use this mechanism to reduce the temperature of the boiling water to optimal levels.

Once the temperature is optimal, put the water into the Kyusu, and start the infusion.

Step 5: Wait!

Wait for the Fukamushi Sencha to brew

Wait 30 seconds

Don’t let it seep too long!

Since Fukamushi-Sencha has been steamed for an extended time during manufacturing, the nutrients will easily be extracted.

Let the Fukamushi-Sencha seep for roughly 30 seconds. You’ll notice that the tea will be much more clouded compared to that of Sencha after the infusion.

Step 6: Serve and Enjoy!

The key when you serve Fukamushi-Sencha to several people is to keep the richness of the tea to be the same. The tea will become richer as you pour. In order to keep this even, the tea is poured in the following order.

Do Mawashisogi

Pour in this order

This method of pouring is called “Mawashisogi”. If there are 3 Chawans, firstly, pour halfway in the order of 1 – 2 – 3. Subsequently, pour again in the reverse order of 3 – 2 – 1.

Make sure that the tea is poured to the very last drop. For the Fukamushi-Sencha, it may take a while while waiting the water to be extracted from the tea leaves.

However this is very important as these "last drops" is where the thick and dense umami of the tea resides.

Taking out as much water as you can from the first infusion also helps to keep the second infusion delicious as well. If tea is remaining in the Kyusu, the water will continue to cook the leaves of the tea, and the second infusion may not be as enjoyable.

Step 7: Second Infusion

For the second Infusion, use boiling water directly and infuse for an even shorter amount of time to extract the nutrients and release the aroma.

For Fukamushi-Sencha, you actually don't need waiting time. Begin to serve immediately after the 2nd round of hot water is poured into the teapot.


If I am required to cool the water before brewing my Fukamushi Sencha anyways, do I have to boil the water all the way in the first place?

If you're using water from tap, it's better to boil the water before cooling down the temperature. Tap water contains chlorine which you might be able to actually taste within the tea.

By boiling the tea, this removes all the chlorine content, making the tea free of this taste. You can read more about the water types suited for brewing tea here.

Author Yuki


Yuki is the Editor-in-Chief AND Community Manager at Tealife. He bleeds Japanese Tea and loves being a part of the Japanese Tea journey of others. Writes, does events, conducts tasting sessions, drinks, drinks and drinks tea! Easily accessible - hit him up on whatsapp (+65) 85882980.