Wakocha by a pioneer of Japanese Black Tea Industry

【Benifuki Wakocha by Mr Niroku Muramatsu’s signature tea, at Mariko in Shizuoka】

Mr Muramatsu is a pioneer of Japanese black tea industry and also virtually revitalized “benifuki”, which is now the most popular cultivar to make black tea in Japan. Even now, so many tea growers constantly seek for his advice and guidance. Niroku, together with his wonderful wife Tokie, always welcome them and generously shares his techniques to all.

His 2020 tea "mariko kocha", benifuki second flush, produces a deep ruby colored liquor. Flowery and herby aroma are coming up from a teapot while brewing. Also great with milk.

Together with "sakura mochi".

My Hand-rolled Black Tea

My hand-rolled black tea using sayamakaori cultivar sent from Mr Matsumoto, Sakuranoen, in Kumamoto.

Still a little early for tea season 2021, but he has withered and frozen some leaves picked in the past so that tea-lovers can experience tea making throughout the year.

Tea color turned out to be more reddish than I expected, which is good. It has "some" flavour (I cannot say "wonderful"...), and a mild texture without any harshness. Not bad. Thank you, Matsumoto-san:-)

Kabusecha from Minamiyamashiro village in Kyoto

 【Kabusecha by Mr Nakakubo at Minamiyamashiro village in Kyoto】
Minamiyamashiro, only village in Kyoto, is a well-known tea producing area. Mr Nakakubo’s family has been producing tea incl. green and black at the village more than100 years. This "kabusecha" is one of them.

Kabusecha is covered green tea. When L-Theanine, a component of Umami (savory flavour), in the leaves is exposed to sunlight, it changes to catechin, a component of astringency. So in order to maintain L-Theanine, the leaves are covered around for 10 days (different from region to region) before being harvested to avoid direct sunlight. In Kyoto, tea covered more than 14 days can be called “kabusecha”.(Tea covered shorter than that is called “sencha”)

Brewing method is up to your mood. When you want something to make you feel relaxed, brew it with a lower temperature hot water. When you are in mood for more refreshing tea, you can brew it with hotter water for shorter brewing time. Very versatile.

His kabusecha made from "saeakari" cultivar has a mild texture and a good umami with a hint of sweetness like grains.