Most tea produced in Japan is processed as green tea, making black tea from Japan a rare treat. In general, the black teas out of Japan have a unique character that seems like a cross between the bold, malty flavors of Assamica tea and the subtle floral and fruit notes more characteristic of colder climates.
This batch of wakocha comes from the Kamatsuka region of Wazuka Town, in Uji, and is made from the Yabukita cultivar - the most popular cultivar in Japan. Notes of plum and cherry blossom are carried by a strong, malty body that makes for a very stimulating cup of tea.
