One day, when the refreshing moments of spring have long passed, a young monk approached Lao Cha:
— Sensei, I often reminisce on those lovely spring days sitting under the blooming cherry trees. Those days when we would enjoy sweet rice cakes and hot tea, savoring the aroma of the sakura petals dancing around us.
— Take a sip of my latest creation.
Koucha is the Japanese word used for Japanese black tea. Similar to hong cha, koucha translates as red tea, referred to as black tea in the West. Wakoucha, however, is specifically black tea produced in Japan. "Wa" referring to Japan in this context. The properties of Japanese black tea are akin to those of hong cha.
Our Award-winning Organic Sakura Wakoucha is grown in Yame, Fukuoka prefecture. There is but a small number of farms producing limited amounts of koucha throughout Japan. In fact, the majority of tea grown in Japan is green tea, with most black teas being imported from abroad. Most Wakoucha isn't exported and is enjoyed by local tea enthusiasts.
The taste of Japanese black tea, however, is spectacular. Taking a sip of our Sakura Wakoucha, you will be greeted by a juicy sweetness, void of astringency. A lingering, slightly floral taste will remain on the palate. Followed by notes of succulent cherries and honey and an amazing long-lasting finish. The color of the liquor is a comforting apricot-orange hue. Our Japanese Sakura Black Tea makes a perfect afternoon drink and pairs well with desserts.
Produced by tea farmer Harashima-san, this tea won the prestigious Nihoncha Award in 2017.
0.5g per 1oz/30ml
195℉ / 90℃ for the first infusion; Keep raising water temperature for subsequent infusions
2min for the first infusion; then 30sec; +15 for each subsequent infusion