In the central and southern parts of Mie Prefecture, tea plantations spread across the countryside about an hour’s drive from downtown Matsusaka into the surrounding mountains. The area is home to many dedicated tea growers and producers who continually refine their cultivation and processing techniques. Thanks to their enthusiasm for research and commitment to quality, the region’s tea has steadily improved over the years, and some tea farms have even received the prestigious Emperor’s Cup, one of Japan’s highest agricultural honors.
Fukamushi Sencha, or deep-steamed sencha, is made by steaming tea leaves for longer than conventional sencha during the processing stage. This extended steaming helps reduce bitterness and produces a smooth, mellow taste with a satisfying depth of flavor.
The leaves are also processed more finely, and producing this tea requires additional time and care. These characteristics allow the tea to be enjoyed over multiple infusions, with the second and third brews offering further opportunities to appreciate its flavor and aroma. For tea enthusiasts, savoring several successive cups is part of the pleasure.
Deep-steamed sencha is also an excellent choice for cold-brewed tea, making it especially appealing during Japan’s hot summer months. Whether enjoyed hot or chilled, this carefully crafted green tea offers a wonderful way to experience the rich flavors and traditions of Mie’s tea-growing regions.