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 notes. A unique and unparalleled dark tea.

This tea is grown organically and certified by Ecocert, an accredited independent certification body.

To go further:

While they are not a common sight on the market, Japan is home to renowned fermented teas such as Awabancha, Batabatacha and Goishicha: they have a long history, but their production method remains a closely-guarded secret. Our fermented tea - Yamabuki Nadeshiko - has a production process like no other tea of its type.

The production of this tea begins in the same way as a traditional green tea: oxidation of the leaves is stopped using steaming, then the leaves are rolled and finally dried. At this point you are left with a classic Aracha tea. The tea leaves are then re-hydrated before being mixed with black Koji grains to start fermentation. Fermentation lasts for 10 days, then the final drying of the leaves is carried out.