This special Koucha black tea is lightly blended with hand-picked Sakura cherry leaves and has flavor notes of dark cherry and barley syrup. Grown 1,600’ in the snowy mountains of Yame, Japan on an organic farm by the Harashima Family, it is an award winning tea.
3rd generation tea farmers, Mr. Harashima converted to organic and EU-regulation standards in 2008 and practices a unique farming method using labor intensive bokashi fertilizers (fermented organic compost) that are continuously adjusted season to season and year to year.
Wakoucha (or Koucha), is the Japanese word for black tea. Production in Japan began around 1875, peaked in the 1950's with exports and declined due to trade agreements, competition with mass production in other countries and national trends. Today, only 1% of all tea made in Japan is black tea compared to 95% green tea, making Koucha a rare tea and delicacy.
Japanese black tea is made from the tea plant Camellia sinensis var. sinensis whereas other black teas come mostly from Camellia sinensis var. assamica. The result is a milder, sweeter, more complex flavor profile and delicate taste.
Flavor Notes: dark cherry and sweet barley syrup
2 tbsp (4 grams) tea | 6 oz water | 203°F | 2 min
Add tea to a teapot or brewing vessel. Add water.
Wait 30 seconds. Pour.
Repeat infusion up to 3 times.
Adjust tea to water ratio according to preference.
Store airtight in a cool, dark location. Use within 3-4 weeks after opening for peak freshness. Shelf life one year after opening or two years unopened.
Approximately 7-8 servings per 30 gram bag.
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