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Unique Makinohara Fukamushi Sencha Green Tea can Withstand Deep-Steaming, Creating Distinct Qualities...

After harvest, green tea leaves need to be de-enzymed to prevent them from oxidizing, which would eventually result in them becoming a version of black tea. In Japan de-enzyming is done by steaming the leaves after harvesting.

Most sencha ("steamed tea") is steamed for around a minute to adequately prevent oxidation in the green tealeaves.

Fukamushi Sencha tea from the Makinohara Plateau can be steamed almost twice as long as Sencha usually is without the fiber breaking down the way most teas would. The result of the deep-steaming process is an extra savory-soupy green sencha tea broth with a satisfying character that is almost addictive. A fabulous sencha tea you just don't want to stop drinking.

There is a Lot to Know About Green Tea...Here's a Condensed Overview...