Wakocha

Wakocha — literally 'Japanese black tea' — encompasses all black teas grown and processed in Japan. Though Japan briefly produced black tea for export during the Meiji era, the tradition faded before experiencing a remarkable revival in the 21st century. Most wakocha is made from cultivars originally bred for green tea (such as Yabukita), which gives it a distinctly gentle, low-tannin profile quite unlike Indian or Sri Lankan black teas. The result is a soft, naturally sweet tea with floral or honey-like notes and minimal astringency — beautiful served straight without milk or sugar. Specialty cultivars like Benifuuki and Benihikari produce more aromatic, complex expressions. Today, artisan tea farmers across Japan are crafting unique regional wakocha, making it one of the most exciting frontiers in Japanese tea.

Processing Steps

Standard Brewing

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