Fukamushi And Asamushi｜The Science of Green Tea

What is tea that is steamed for a long period of time (fukamushi) and tea that is steamed for a short period of time (asamushi)?

There are two varieties of green tea that are processed at Greenpia Makinohara—“fukamushi” and “asamushi”. What is the difference between these 2 types of tea?

Sato no O-cha is abundant in flavor.

New tea leaves from the first flush are slowly steamed over a long period of time.
The tea leaves turn into a powder (to the left in the photo below) and the tea water coloration turns to a bright green color (to the right in the photo below). Sato no Ocha has a distinctive smooth full-bodied flavor that stands up to tap water (the chlorine smell).

Yama no Ocha has a rich aroma.

It is made from new tea leaves cultivated in mountainous regions in which there is limited sunlight and drastic changes in temperature.
It is steamed for a short period of time and the tea leaves are needle-shaped (on the left in the photo below).
Yama no Ocha is characterized by its golden tea water coloration (on the right in the photo below) and rich aroma.

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