This is my hand-made Osakan Wakocha fresh from the oven!!
I made this tea using tea leaves at a tea garden in Osaka castle park. There is no commercial tea gardens in Osaka. So I assume this is the very first born-and-bred Osakan black tea...only 6 grams though.
I did outdoor withering first because it was nicely cloudy. Then indoor withering until moisture in the leaves are reduced to about 60%.
Roll and leave them for oxidation.
Finally, put them into oven to stop oxidation and dry.
This is the first time to make black tea using autumnal leaves, which are harder to roll than expected. It could have been better, but tea making is always fun and relaxing.
