Autumn Harvest Japanese Baozhong 2020

(1 customer review)


Absolutely unique Japanese lightly oxidized Baozhong-style Oolong.
Manufactured from the local Takachiho cultivar in Miyazaki Prefecture.
Hand-picked and skillfully manufactured by our tea magician Mr. Korogi.


Japan commonly doesn’t produce Baozhong as it is more a specialty from China and Taiwan. Nevertheless, since Japan is a green tea producing country, the manufacturers who do seek to experiment with varieties of more fragrant teas and black tea like to keep the oxidation level rather low. This brings about the nice refreshing traits of green tea, combined with the aromas obtained due to withering and oxidation. The baozhong kind of lightly oxidized tea is therefore thought to be suitable as an approach to the manufacturing of a uniquely fragrant kind of tea, produced in Japan.

Obtained by hand-picking, the leaf used for this tea is from the Takachiho cultivar, which is a local cultivar in Miyazaki prefecture where our tea manufacturer is from. Mr. Korogi is active in a small mountain village here called Gokase.



Origin: Gokase, Miyazaki, Japan (single estate).
Farmer: Yōichi Kōrogi.
Cultivar: Takachiho cultivar.
Harvest: Autumn, 2020; Handpicked
Type: Oolong / loose leaf.
Oxidation: Light withering

Cultivar chart – Takachiho

Breeder: Miyazaki Prefecture
History: Derived from a native bush in Miyazaki prefecture. registered as no. 11 in 1953. Neighboring to the Gokase village, there is a village named Takachiho, from which it is believed to have received its name.
Growth: Intermediate grower.
Specifications: The cultivar was discerned for its unique characteristics for the production of gyokuro and kamairi-cha. It produces large elliptical leaves and grows in a straight upward direction. It has a strong growth, resulting in a good yield. It is strong against diseases. The young buds are light green and sturdy, producing a thick leaf.

Brewing Suggestion

・Water amount:120cc
・Amount of tea :3g

・Water temperature:98℃
・Steep duration:20~40 sec.

Suggested no. of infusions: [4+]
As with all good deliciously fragrant teas I suggest beginning by appreciating the aroma and the appearance of the dry leaf first. Next, rinse your kyusu teapot with hot water to also warm the teapot. Insert the tealeaf and close the lid for a few seconds. This releases more aroma from the tea and will allow you a more profound enjoyment of its fragrances. After having appreciated the enhanced scents, add right-off-the-boil hot water to steep the tea. A shorter infusion for the first brew will release a delicious floral aroma. For successive brews you may gradually increase the steeping duration.


Weight45 g



1 review for Autumn Harvest Japanese Baozhong 2020

  1. Florian

    A wonderful, fruity fragrance, sweet, little floral taste! Really delicious.

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