Hand Processed Kasuga Wakōcha 2019


Hand-picked; hand-processed. Premium Japanese black tea from the Japanese Machu Picchu.


A unique black tea characteristic of Japanese black tea. By taking great care in manually picking and processing this leaf, the producer has been able to produce a premium tea that cannot be obtained elsewhere. In addition, this tea has come to be favored by tea connoisseurs worldwide.


About the tea

Origin: Kasuga, Gifu prefecture.
FarmerSayo Nakamura.
Cultivar: Native bushes.
Harvest: May 6, 2019.
Tea bush age: 100 to several hundred years.
Type: Wakōcha black tea.


About the tea garden

Name: Kasuga Tea Factory [春日ティーファクトリー]
Area: 15 ares
Category:  Tea mountain
Altitude: 200m
Geological features: Limestone
Soil type: Crumbly black topsoil, porous hardened lava
Direction an angle: NESW horizontal surface atop the mountain
Ridge direction and shape: Individual rounded bushes; The tea bushes grow naturally as individual trees.

About the climate

Climate: Lots of rain; Large temperature differences
Surroundings and environmental circumstances: Surrounded by mountains. Different tea fields created from wild tea bushes are spread out over the mountain surface.
Other information: On certain days we have morning dew and evening dew. This helps the bushes to absorb the amino acids in the air for more sweetness.

About manufacturing:

Harvest is done by hand; The tea is processed exclusively by hand as well.


Brewing Suggestions
Measurements per person.

・Amount of tea :3~4g
・Water temperature:98℃
・Water amount:200㏄
・Steep duration:60 sec

Suggested no. of infusions: [4~5]
Begin with a shorter infusion to express the aroma. Gradually increase steeping durations.

Weight50 g




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