I did a test to find out how the mesh fineness affects the taste of futsu-sencha (regular steamed) on the previous blog. Today, I’ll do the same test with fukamushi-sencha (deep steamed).
Fukamushi-sencha leaves are usually finer than futsu-sencha so I assume the fineness of the mesh will have more impact on the taste. This is the fukamushi-sencha I used today which has pretty fine pieces.
Fukamushi-sencha leaves are usually finer than futsu-sencha so I assume the fineness of the mesh will have more impact on the taste. This is the fukamushi-sencha I used today which has pretty fine pieces.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ1tJF7OWAX02cVuYKBur3pDpC_MpD7zW49yQXIkl6JBe7Oaqp60c9bHbGqJ0W5hGjvsRf-ozcMS8iAxGbamrMXvRHNdTzaJsvM75YAbXiaz3vcywMEKNP92cJ01kUs28LSfeA3FjHJSR/s400/strainer+and+fukamush-1.jpg)
Here are three teapots with different strainers.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWalp3hbcummLhv6LER6LoyxqECWcSkwdY57FLM55JF_f7PMamp6AiQ29qWXG2osv9IS8n5tFcAFN4C5T-9TgosanY2VVnzTungXkyzdTIrR_5JT9iXgr-5uninFzXPZiEubYbaz2mkeM/s320/fineness-1.jpg)
Teapot A, Mounted stainless strainer (Finer than ceramic strainers)
Teapot B, Fine-mesh ceramic strainer
Teapot C, Regular-mesh ceramic strainer
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRRVBddVsEoict__z3_5OU5De-UXheH7j9MxXdMRvBj-35bCqltCKc3Us0ehrxCt7jJ_uXCRJHh7ObfMTntH6FxtIlOz249UvDvHKQYoIahnCg_fHKAObHV5LFRKmO20SnZg9LVUM5L5_/s200/fineness-2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUODkptFC-PXGsjzHrQ0jaIwC1NKw8UZddehMcgd1hWE5LLNKqO8neODP5QPIyU7xh-MOz9uxUWqw_cIb0PDcDmNpa_QLbuW0GvEF-K6giDdXZ3hyYnMzbQKitBmch1keSgTdgUwlY5IJ/s200/fineness-3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7j_0XpvQMpYdslOUA3S1vyaqAuULmtpqKRKdH6XRsDVl2y2Y6YOcZK2-Olfm38hxRzIq77BeP2iKKcWfOl6Z230sneEXh8rIlU_fObWQFJ4p7XUHvhDxF7RPAeUw_MGDO4pEFWQzN8X53/s200/fineness-4.jpg)
*** Conditions ***
Tea: fukamushi-sencha, 2grams
Water: 70ml, 70degC
Brewing time: 30secnds
Based on the result, I think A and B are good for fukamushi-sencha.
I found fine grains of leaves on the bottom of A and slightly larger grains in B. I could not tell how big the pieces are in C because it was too murky. After leaving them a couple of minutes, I could check the grains and pieces of leaves more clearly at the bottom. C had more grains of leaves than A and B. It is not obvious in this photo but there are some larger pieces with C.
Teapot B, Fine-mesh ceramic strainer
Teapot C, Regular-mesh ceramic strainer
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRRVBddVsEoict__z3_5OU5De-UXheH7j9MxXdMRvBj-35bCqltCKc3Us0ehrxCt7jJ_uXCRJHh7ObfMTntH6FxtIlOz249UvDvHKQYoIahnCg_fHKAObHV5LFRKmO20SnZg9LVUM5L5_/s200/fineness-2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUODkptFC-PXGsjzHrQ0jaIwC1NKw8UZddehMcgd1hWE5LLNKqO8neODP5QPIyU7xh-MOz9uxUWqw_cIb0PDcDmNpa_QLbuW0GvEF-K6giDdXZ3hyYnMzbQKitBmch1keSgTdgUwlY5IJ/s200/fineness-3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7j_0XpvQMpYdslOUA3S1vyaqAuULmtpqKRKdH6XRsDVl2y2Y6YOcZK2-Olfm38hxRzIq77BeP2iKKcWfOl6Z230sneEXh8rIlU_fObWQFJ4p7XUHvhDxF7RPAeUw_MGDO4pEFWQzN8X53/s200/fineness-4.jpg)
*** Conditions ***
Tea: fukamushi-sencha, 2grams
Water: 70ml, 70degC
Brewing time: 30secnds
Based on the result, I think A and B are good for fukamushi-sencha.
I found fine grains of leaves on the bottom of A and slightly larger grains in B. I could not tell how big the pieces are in C because it was too murky. After leaving them a couple of minutes, I could check the grains and pieces of leaves more clearly at the bottom. C had more grains of leaves than A and B. It is not obvious in this photo but there are some larger pieces with C.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fdhuJ5YrkyZIvZUSOMrToUC7qGwDf71JKDcgSBTQGu72ZABB_wxXs1jqzyJ2HBuQ6nhLiBI8CVN9jnE0iFR6Rjyl2nIUT1P_irG_uFJV4p8I79454nOOHfPwgB7xD-oQgwCHuBGGk_a9/s320/strainer+and+fukamushi-1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBd1eLz_ETz6w9-w4ktc-vfvUR01FKOXlBZkh2gW_kfKn6VWUo2mPy5Psdc2v35bGC5266Bfw8ZUr9GETcBXr6qUjfCw42Y_ueXoeD7ANCwFEbpgUKZ6qLEHjpjuddfUcz_t99Af5mRfS/s320/strainer+and+fukamushi-1-1.jpg)
I’ve tasted them. These are brewed with the same tea and condition so basically they all have similar flavors. However, as you see the difference in their color, the tastes were a little different among the three. B had the lightest flavor and C had a profound flavor and a little bitter. I don’t know why B was lighter than A. Could it be because of the material of the strainer and teapot? I couldn’t say which strainer is good or bad for the taste. It depends on your preference. But I personally prefer A and B. The grains on the bottom make the last sip muddy and bitter. I’m not so comfortable sipping a muddy and bitter sencha. A and B had less grains than C. To conclude, stainless or fine-mesh ceramic strainers are better for fukamushi-sencha.
I also tested the agitate-brewing method at the second brewing. Before pouring, I moved each teapot in a circular motion. Here are what I got from the brewing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFr06xyoPqDTTKsvvMdSa6N3tBIkYP8V0-1fk8KnV8mEfJTZ5elU8RlUXB1-LCI2gCJrjkJhGqumWq-Cemymw3dfvKK00eSy98-NKVqEtjz7LOjYFw760pXe8KQfy7Ne2PNLin-XOKXyRJ/s200/strainer+and+fukamushi-3.jpg)
They are all too murky and I could not tell the size of the floating pieces. I left them for a couple minutes but they were still murky.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVN32AU5dASesVmc1MLSEhHefqkS4u11qBxMJLV2UF6p7cp87XcNPzqsP4axOR7O2qfahGpIe6EX_9NCTuyuH6-fziMzQoPoWlEcD3BM0XoKvizqGMQxZUDQIx_8bZ46G4EJNsI5TzEOR/s200/strainer+and+fukamushi-1-2.jpg)
I took a sip of each tea. They were all too rough in texture and too bitter even with the finest stainless strainer. I don’t recommend moving or shaking a teapot when you prepare fukamushi-sencha.
If you want to know about futsu and fukamushi-snecha, please check out my three previous posts.
1. http://everyonestea.blogspot.com/2009/12/regular-sencha-vs-long-steamed-sencha-1.html
2. http://everyonestea.blogspot.com/2009/12/regular-sencha-vs-long-deep-steamed.html
3. http://everyonestea.blogspot.com/2009/12/regular-sencha-vs-long-deep-steamed_10.html
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