Type of tea: Organic Fukamushicha (deep-steamed green tea)
Production place: Kakegawa City, Shizuoka, Japan
Leaf: Time of steaming tea leaves: about 60 to 120 seconds
Broken into tiny pieces and soft. You can eat the used tea leaves with egg, yogurt, soup, or pasta after brewing.
Color of brewed tea: Dark green like jade
Flavor: Mild with a slight sweetness, not bitter nor astringent
Organic farming (certified Organic JAS) *: ◯
Variety: Yabukita
Yabukita is a well-balanced variety, with a high yield and has a strong umami flavor. Yabukita is suitable for any kind of green tea.
Producer: A family-run tea garden that manages the production of tea from cultivation through processing
Other: Tea dust flows in the brewed tea and will sink to the bottom of the teacup. Thus, when drinking FUKAMUSHICHA, please rotate the teacup in order to make the tea dust rise, drinking the tea with tea dust together.

Samples at TAVOLA
CHAMART prepares 2 grades of Fukamushicha samples at TAVOLA though CHAMART can introduce 5 grades of Fukamushicha.

Kukicha (stem tea): 
CHAMART's Kukicha is stems of Fukamushicha (deep-steamed green tea).
CHAMART prepares 1 grade of Kukicha samples at TAVOLA though CHAMART can introduce 2 grades of Kukicha.

Shizuoka's CHAGUSABA farming method:
The tea is cultivated using Shizuoka's CHAGUSABA farming method which was recognized as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations (FAO) in 2013. It is an example of circular agriculture that harmonizes humans’ relationship with nature to preserve the environment and protect biodiversity.
For more information on Shizuoka's CHAGUSABA farming
https://chamart.jp/en/archives/learn_heritage/shizuoka_chagusaba/