Organic Yamabuki Nadeshiko

This tea comes from Shizuoka, Japan. The leaves are first produced as a green tea, then they are mixed with black Koji mould to induce fermentation. After a week, the leaves are then dried.

A rich and gourmet Grand Cru with a strong licorice flavour. A unique and unparalleled dark tea.

TO GO FURTHER

While they are not commonly seen in the market, Japan is home to renowned fermented teas such as Awabancha, Batabatacha, and Goishicha.

These teas have a long history, but their production methods remain closely- guarded secrets. Our fermented tea, Yamabuki Nadeshiko, has a unique production process unlike any other tea of its kind.

The production of this tea begins in the same way as traditional green tea: the oxidation of the leaves is halted through steaming, then the leaves are rolled and finally dried. At this point, what remains is a classic Aracha tea. The tea leaves are then rehydrated before being mixed with black Koji grains to initiate fermentation. The fermentation process lasts for 10 days, after which the final drying of the leaves is carried out.

Tea plants : three cultivars were chosen (Yabukita, Benifuki and Fujimidori),

along with tea plants grown from seeds (Zairai)

Altitude : 400 m