FANTASTIC FUJI | Tsuyuhikari

Feature offering in our JUNE 5 STEAMED TEA CLUB subscription service.  Landing at the tea bar on May 18.

Tasting Notes:  green peach peel, steamed snow peas, rainbow chard

We chose this super vibrant tea and it's Tsuyu HIkari sibling because they are excellent expressions of the terroir on the foothils of Mt. Fuji. You will notice hard to describe in words 'green' note in these teas that can only be found in Shizuoka.

Origin:  Yaizu, Shizuoka, Japan

GPS:  34.8ºN 138.2ºE

Cultivar:  Tsuyuhikari (つゆひかり / 露ひかり) is a Japanese tea cultivar whose name translates to “dew light,” a poetic reference to the soft glow of morning dew on tea leaves. A cross between Asatsuyu and Shizu7132, it was developed in Shizuoka and is known for its bright green liquor, clean taste, and a gentle balance of umami and floral notes. Often grown with light shading, Tsuyuhikari is favoured for high-quality sencha.

Harvest:  3rd week of April 2025

Process:  Fukamushi

Fukamushi (深蒸し) refers to a deep-steaming method used in Japanese green tea processing, particularly sencha. The term combines 深 (fuka, "deep") and 蒸し (mushi, "steaming"). Compared to standard steaming, fukamushi involves steaming the tea leaves 2–3 times longer, resulting in finer leaf particles, a vibrant green infusion, a rich, mellow flavor with reduced bitterness, and a characteristically cloudy liquor. 

Grower: Ikeda San

Producer:  Tatara San

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Brewing Guide (Traditional)

Tea:  4g

Water:  220ml @ 60ºC 

Time:  60" (1st steep); 35" (2nd); 45" (3rd)

Brewing Guide (Ice Brew)

Tea:  5g

Crushed Ice + Water:  200ml

Stir consistently for 3 minutes, strain and serve.   You may repeat this process 2-3 times.

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