Organic Fukamushi Green Tea from Hamamatsu

Organic Fukamushi Green Tea from Hamamatsu

$17.00
Sale price  $17.00 Regular price 
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Organic Fukamushi Green Tea from Hamamatsu

Organic Fukamushi Green Tea from Hamamatsu

$17.00
Sale price  $17.00 Regular price 

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Most green tea is steamed for thirty seconds. The Tarui family in Hamamatsu has been steaming theirs for three minutes — and doing it without pesticides since 1970.

Fukamushi deep-steamed green tea from a family farm that has been certified organic for over fifty years, grown and processed entirely on their own land in Hamamatsu. The goats handle the weeding.

Highlights

  • Not available through major retailers — sourced directly from Nihon Nousan, Tarui Farm, in Hamamatsu.
  • Fukamushi deep-steaming at three times the standard duration — the extended steam breaks down the leaf for a richer, sweeter cup with the characteristic jade turbidity and thick mouthfeel that distinguishes Hamamatsu-style tea from ordinary sencha.
  • Organic JAS certified since 1970, self-contained from seed to stick: grown and processed entirely on the Tarui family's farm using organic fertilizers, no pesticides, and goats for natural weeding.
Details
  • Contents: 1g × 20 sticks (20g total)
  • Product Type: Organic powdered fukamushi green tea(有機深蒸し煎茶)
  • Ingredients: Organic green tea (Shizuoka, Japan)
  • Certification: Organic JAS (farm and processing factory both certified)
  • Caffeine: Contains caffeine
  • Storage: Cool, dark, dry place. Use promptly once opened.
  • Origin: Hamamatsu, Shizuoka
  • Allergens: None
Producer's Story

The Tarui family began farming organic tea in Hamamatsu in 1970 — before organic certification existed as a formal system in Japan, before it was a selling point, and at a time when working without agricultural chemicals was an economic risk that most of their neighbors were not willing to take. More than fifty years later, their farm remains entirely self-contained. The family grows the tea, processes it in their own factory, and manages the full cycle from the first spring flush through the autumn harvest without leaving the property.

The soil is maintained with organic fertilizers — crab shell, fish meal, rapeseed meal — applied without any synthetic inputs. The weeding is handled partly by goats, which graze between the rows and clear the ground naturally, without herbicides. Fukamushi deep-steaming — the method that made Hamamatsu famous among tea people — extends the standard steaming time two to three times over, which softens the leaf structure so thoroughly that fine particles remain suspended in the brewed cup. The result is a tea that is noticeably thicker, sweeter, and less bitter than standard sencha, and that carries the full character of a leaf grown carefully for more than half a century. The individual stick format is a practical extension of that care: each gram sealed separately at production, so the first stick opens as fresh as the last.

Cooking Ideas

Dissolve one stick in hot water and drink without a strainer — the fine particles are part of the cup, suspended in the liquid, and drinking them is part of what fukamushi offers that ordinary tea cannot. For cold brew: stir a stick into cold water, rest for thirty minutes, and serve over ice; the result is softer, more naturally sweet, and without a trace of bitterness — a version that converts people who think they do not like green tea. Stir into overnight oats or plain yogurt the evening before for a morning that carries the nutrients of the leaf into the first meal of the day, which fits the way Americans interested in longevity and natural health are beginning to think about what they eat before anything else. For those navigating the space between full caffeine and none, a half stick in warm water is a middle ground that tastes like something worth drinking rather than a compromise.

Read the full story in From Mountain Mist to the Tea Bowl.

Read the full story in A Journey to Shizuoka.

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