Deep-Steamed Sencha

Deep-steamed sencha is made through the same process as sencha, however, the leaves are steamed for a longer period. If the leaves have been steamed for a particularly long time, they are referred to as "Toku Mushicha" (Specially Steamed Tea). The longer the tea leaves are steamed, the more brittle they become, and as such the leaves of deep-steamed sencha appear less regular than those of standard sencha-in fact the presence of tiny tea leaves and powders are characteristic of deep-steamed sencha. Due to the presence of powdered tea leaves, deep-steamed sencha will appear a deep, murky green when poured into a tea cup.

Deep-steamed sencha has less fragrance but more flavor than standard sencha. The deep steaming process keeps the astringency of the tea in check, and deep-steamed sencha is popular for its lack of bitterness. Since the leaves are smaller, you can prepare deep-steamed sencha in 30 seconds. There is a certain allowance in the amount of water that can be used, making deep-steamed sencha the choice for most occasions. You can also use deep-steamed sencha in reicha (chilled sencha)