Benifuki wa-kocha Black Tea 2018
The Organic Benifuki wa-kocha Black Tea is a high-quality wa-kocha [Japan-grown black tea] produced on organic farms, and is therefore both safe and unsullied: free of anything known to be unhealthy, and uncontaminated as to flavor. In addition, it is produced by means of orthodox manufacturing methods.
The Benifuki cultivar is a younger species with proven qualities that are received with great expectation and optimism towards the birth it may give to a uniquely Japanese black tea variety.
About the tea
・Origin: Tsukigase, Nara, Japan (single estate).
・Farmer: Fumiaki Iwata.
・Type: Black tea - Wakocha.
・Cultivar: Benifuki cultivar.
・Harvest: May 17-18, 2018.
・Tea bush age: 12~13 years.
・Additional impressions: Its liquor is deep red, giving away a relaxed and rounded aroma similar to that of Assam black tea varieties, while its flavor is rich in sweetness with a creamy body.
Cultivar chart - Benifuki
・Breeder: Tea and vegetable Research institute in Mie Prefecture.
・History: Registered in 1993 as number #44. The mother of this variety is the Benihomare cultivar, which is a direct descendant of Assam’s native species, and was mated with the ‘Makura Cd86’ cultivar, a variety with Indian Darjeeling roots. It was chosen in favor its fermentation potential, producing a balanced black tea with aroma, color and flavor gathered together in a harmonious whole. When produced as an oolong it is said to have great potential for the production of the ‘Iron Goddess’ or Tieguanyin.
・Growth: Intermediary grower, 7~9 days prior to Benihikari. 1~2 days later than Yabukita.
・Specifications: Strong against most of the primary diseases common on tea bushes.
・Suitable land: Best suited for growth in areas with a mild climate, where winter colds are not too fierce.
About the tea garden
・Name: Iguchi Yama (井口山), Yama no shita danchi (山の下団地), Miyayama (宮山).
・Area: 20 ares, 5s, 8 ares.
・Category: Intermediate, Intermediate, Tea mountain.
・Altitude: 230m, 250m, 300m.
・Geological features: Mostly magmatic rock on the Japan median tectonic line. Mesozoic era.
・Soil type: Areas of sand soil, and areas of clay soil.
・Direction an angle: Northwest-west facing mountain slope, Southward mountain slope, Southeast steep mountain slope.
・Ridge direction and shape: Along the contour lines of each garden's respective slanted surface.
・Other specifications of the tea garden and cultivation: All gardens have only been nourished with local vegetation only for the past 5 years. Harvest is only conducted once a year in spring.
About the climate
・Climate: The climate on Miyayama is a comparatively warm slope.
・Surroundings and environmental circumstances: Miyayama is blocked by mountains on the West-side of the farm.
・Other information: After having processed the tea from each garden individually, the farmer has blended the processed leaf from above mentioned three gardens to create this product. By blending the tea leaf of the same cultivar from three gardens with distinct conditions, the farmer feels that he has been able to produce a more stable final product.
In order to extract the tea's Darjeeling and Assam traits, the farmer has taken specific care in balancing the floral fragrances obtained during the withering stage, and a strong black tea aroma during fermentation.
Measurements per portion.
・Amount of tea ：4g
・Steep duration：90 sec
Suggested no. of infusions: 
Brewing at a hotter temperature will better release the tea's unique fragrance in the brew.
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