For Japanese Sencha green tea, the length of steaming time determines the flavor, aroma, and color of green tea. Different kinds of green tea have specific timed steaming processes.
Mostly the period of steaming depends on growing circumstances such as where it was grown and elevation etc. The more steaming time, the more quickly, the enzymes and cellular membrane break during later processing. Steaming the tea leaves for a longer period results in a brighter color, and astringency and aroma become less.
Japanese green tea comes in three different varieties: Asamushi, Futsumushi, and Fukamushi. They are all processed differently. The quantity of steaming they experience during manufacture is the fundamental distinction between the three.
The shortest steaming time of the three is used to prepare asamushi. As a result, the flavour is delicate and subtle, and the colour is lighter. The tea has a more recognisable leaf form since the leaves are less broken down. For individuals who like a flavour that is softer and more complex, Asamushi is a wonderful option.
On the other hand, futsumushi is medium-steamed. Compared to Asamushi, the steaming process takes a little bit longer, giving the tea a more strong flavour and a little bit of a darker colour. The tea seems more consistent since the leaves have been broken down considerably. For those who want a somewhat stronger flavour, futsumushi is an excellent option.
The third and most heavily steamed of the three is Fukamushi. Compared to Asamushi or Futsumushi, the steaming process takes a lot longer, giving the food a much more strong flavour and dark colour. Additionally, the leaves are thoroughly crushed, giving the tea a powdered appearance. For individuals who want a more potent flavour, fukamushi is a suitable option.
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