Korogi Shuppin Yabukita Wakocha 2017


Yōichi Kōrogi is a leading figure in the manufacturing of kamairi-cha, with over 30 years of expertise in the field. It doesn’t come as a surprise that he has won prizes for his tea, presented by the ministry of agriculture in Japan, for the astonishing amount of 15 times during his time as a tea producer.


“If you don’t know and understand the original hand-processing methods, you won’t be able to successfully operate the machines either.”

The manufacturer truly understands his tea and believes that knowledge and apprehension of hand-processing methods is vital to becoming able to produce a tea in larger quantities using mechanised equipment.

This tea is what has been left over from one of his prize-winning black teas, made from the Yabukita cultivar. Come to think of it, a prize winning black tea produced from a generic cultivar as the Yabukita species? This tea is truly indicative of Yōichi Kōrogi’s craftsmanship and skill to bring about the hidden traits of his tea bushes in what he produces.

The producer has only made 1kg of this tea, of which I was able to obtain just 500g to share with my most eager tea fans.



Origin: Gokase, Miyazaki, Japan (single estate).
Farmer: Yōichi Kōrogi.
Cultivar: Yabukita.
Harvest: May 12, 2017.
Type: Black tea / Wakocha / loose leaf.
Additional impressions: Diverse aroma; Slightly sour citrus-like scent; Fruity; Grassy undertone; Pleasant sweetness.
2nd brew: Stays strong, sweetness and sourness maintained.

Brewing Suggestion

・Water amount:200cc
・Amount of tea :4~5g

・Water temperature:98℃
・Steep duration:90 sec.

Suggested no. of infusions: [3]
A longer brew will better release the distinct features of this tea.


Weight45 g




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