What Japanese black tea is
Japan is known for green tea, but it makes Japanese black tea too, called wakocha (also spelled wakoucha), which simply means "Japanese black tea." Ours is made from Benifuki, a cultivar developed in Japan in the late 20th century by crossing Japanese tea with the assamica tea plant, the variety behind Assam black teas. It is grown in Shizuoka, one of Japan's main tea regions, and it is certified organic.
How wakocha tastes
Green tea is steamed soon after picking, which stops the leaf from oxidizing and keeps it green. Black tea is left to oxidize fully, which darkens the leaf and turns the infusion reddish. Benifuki brews into a full-bodied cup with fruity notes of apple and plum. It needs no sweetener, and it is good in the morning or at midday.
Brewing wakocha
Unlike our green teas, wakocha wants fully boiling water. Use 3 g of leaf for about 7 ounces (200 ml) of water at 212°F, and steep for 2 minutes. A small pot or a mug with an infuser works well. It comes in 100 g and 200 g sizes. For how the two kinds of tea are made and how they differ, read differences between green tea and black tea, or browse all our Japanese teas.
