Organic Single-Cultivar Black
This organic black tea is crafted from a single cultivar of Yabukita, sourced from two distinct growing regions: Fujieda in Shizuoka and the island of Tanegashima in Kagoshima. A rare example of Wakoucha, Japanese black tea, it brews to a clear amber-red and offers a sweet, floral aroma layered with honeyed notes. The flavor is rich and smooth, showcasing a malty sweetness balanced by chrysanthemum and a whisper of stone fruit, with a juicy body and a lingering floral finish.
Grown by the Iizuka and Matsushita families—both deeply committed to organic farming—this tea reflects decades of thoughtful cultivation. The Iizuka family began practicing organic methods nearly half a century ago, while the Matsushita family transitioned to organic agriculture in 2012, after years of pesticide-reduced farming prompted by health concerns within their family. Produced from the summer harvest, when pest pressure is highest and yields are low, this tea remains a rare and treasured find.
Hot infusion: Use 5g (1 Tbsp) with 10 oz (300ml) at 195°F for 1-2 min.
Cold infusion: Use 5g (1 Tbsp) with 10 oz (195ml) with ice water for 10-15 min.
Reinfuse several times.
Contains 1 oz. (30g) Approximately 18 cups if reinfused as recommended.
This organic black tea is crafted from a single cultivar of Yabukita, sourced from two distinct growing regions: Fujieda in Shizuoka and the island of Tanegashima in Kagoshima. A rare example of Wakoucha, Japanese black tea, it brews to a clear amber-red and offers a sweet, floral aroma layered with honeyed notes. The flavor is rich and smooth, showcasing a malty sweetness balanced by chrysanthemum and a whisper of stone fruit, with a juicy body and a lingering floral finish.
Grown by the Iizuka and Matsushita families—both deeply committed to organic farming—this tea reflects decades of thoughtful cultivation. The Iizuka family began practicing organic methods nearly half a century ago, while the Matsushita family transitioned to organic agriculture in 2012, after years of pesticide-reduced farming prompted by health concerns within their family. Produced from the summer harvest, when pest pressure is highest and yields are low, this tea remains a rare and treasured find.
Hot infusion: Use 5g (1 Tbsp) with 10 oz (300ml) at 195°F for 1-2 min.
Cold infusion: Use 5g (1 Tbsp) with 10 oz (195ml) with ice water for 10-15 min.
Reinfuse several times.
Contains 1 oz. (30g) Approximately 18 cups if reinfused as recommended.
This organic black tea is crafted from a single cultivar of Yabukita, sourced from two distinct growing regions: Fujieda in Shizuoka and the island of Tanegashima in Kagoshima. A rare example of Wakoucha, Japanese black tea, it brews to a clear amber-red and offers a sweet, floral aroma layered with honeyed notes. The flavor is rich and smooth, showcasing a malty sweetness balanced by chrysanthemum and a whisper of stone fruit, with a juicy body and a lingering floral finish.
Grown by the Iizuka and Matsushita families—both deeply committed to organic farming—this tea reflects decades of thoughtful cultivation. The Iizuka family began practicing organic methods nearly half a century ago, while the Matsushita family transitioned to organic agriculture in 2012, after years of pesticide-reduced farming prompted by health concerns within their family. Produced from the summer harvest, when pest pressure is highest and yields are low, this tea remains a rare and treasured find.
Hot infusion: Use 5g (1 Tbsp) with 10 oz (300ml) at 195°F for 1-2 min.
Cold infusion: Use 5g (1 Tbsp) with 10 oz (195ml) with ice water for 10-15 min.
Reinfuse several times.
Contains 1 oz. (30g) Approximately 18 cups if reinfused as recommended.
Origin: Shizuoka and Kagoshima, Japan
Cultivar: Yabukita
