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Fukujyu
To produce Fukujyu tea young tender shoots are picked up from the bushes every four days, giving this Japanese tea its high grade. Pale greenish yellow Fukujyu liquor has strength and a captivating fresh Japanese green tea aroma reminding drinker of an early spring.
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Country of Origin: Japan
Region: Shizuoka Prefecture
Japan first saw tea along with another famous Chinese export, Buddhism. Buddhist monks brought tea, tea culture and ultimately tea plants to Japan late in the sixth century. It was not until the twelfth century that tea drinking was embraced by the Japanese citizenry. Today nearly all tea grown in Japan is green tea. It can be separated into three grades; Gyokuro, Sencha and Bancha.
This Fukujyu is in the Sencha category and is rated as one of the better export Japanese teas. The green leaf, which goes into this tea, only comes from the first and second flush. Additionally the plucking cycle for Fukujyu during the 1st and 2nd flush is every 4 days. This produces a tea that is mainly comprised of young tender shoots. After plucking the tea is steamed to denature it and stop any possibility of fermentation. After the steaming process the tea is rolled and pan-fired. (You can see the effects of the pan firing - the leaves take on a sheen). Fukujyi tea generally yields clear, pale-green cups that carry many of the same vegetal, grassy notes common to all Japanese teas. Historically this taste was not popular among westerners, but in the past 10 years or so western tastes have begun to embrace the taste and the commensurate health benefits of Japan’s green teas.
Brewing Tips - Hot Tea: When preparing by the cup, this green tea can be used repeatedly - about 3 times. The secret is to use water that is about 180°F or 90°C. Place 1 teaspoon in your cup let the Japanese tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.
Brewing Tips - Cold Tea: Place 6 teaspoons of Fukujyu into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste.
Region: Shizuoka Prefecture
Fukujyu
Japan first saw tea along with another famous Chinese export, Buddhism. Buddhist monks brought tea, tea culture and ultimately tea plants to Japan late in the sixth century. It was not until the twelfth century that tea drinking was embraced by the Japanese citizenry. Today nearly all tea grown in Japan is green tea. It can be separated into three grades; Gyokuro, Sencha and Bancha.
This Fukujyu is in the Sencha category and is rated as one of the better export Japanese teas. The green leaf, which goes into this tea, only comes from the first and second flush. Additionally the plucking cycle for Fukujyu during the 1st and 2nd flush is every 4 days. This produces a tea that is mainly comprised of young tender shoots. After plucking the tea is steamed to denature it and stop any possibility of fermentation. After the steaming process the tea is rolled and pan-fired. (You can see the effects of the pan firing - the leaves take on a sheen). Fukujyi tea generally yields clear, pale-green cups that carry many of the same vegetal, grassy notes common to all Japanese teas. Historically this taste was not popular among westerners, but in the past 10 years or so western tastes have begun to embrace the taste and the commensurate health benefits of Japan’s green teas.
Brewing Tips - Hot Tea: When preparing by the cup, this green tea can be used repeatedly - about 3 times. The secret is to use water that is about 180°F or 90°C. Place 1 teaspoon in your cup let the Japanese tea steep for about 3 minutes and then begin enjoying a cup of enchantment - do not remove the leaves from the cup. Once the water level is low - add more water, and so on and so on - until the flavor of the tea is exhausted. Look at the pattern of the leaves in the brew, not only do they foretell your fortune but you can see the bud and shoots presenting themselves, looking like they are about to be plucked.
Brewing Tips - Cold Tea: Place 6 teaspoons of Fukujyu into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste.