Soufuu

Soufuu (meaning 'blue wind') is a pioneering aromatic cultivar bred from Yabukita and the Indian hybrid Inzatsu 131, registered in 2002. Its defining characteristic is the dramatic floral transformation that occurs during withering: enzymes in the leaf unlock jasmine-like and citrus aromatics that are virtually absent in conventional Japanese green tea cultivars. While Soufuu produces a pleasant, refreshing sencha when processed traditionally, its true potential is realized in semi-oxidized and fully oxidized styles, where the withering process unleashes layers of orchid, muscat, and mint complexity. The cultivar has become a darling of Japan's artisan wakocha movement, with innovative producers in Shizuoka experimenting with various oxidation levels to explore its aromatic range. For international tea enthusiasts familiar with Taiwanese oolong or Darjeeling first flush, Soufuu offers a uniquely Japanese interpretation of floral tea that bridges Eastern and South Asian tea traditions.

Flavor Profile

Aggregated reference values from publicly available information.

Recommended Brewing

Shop Soufuu Tea