Contrary to green tea, wakoucha (literally, « Japanese red tea ») is an oxidized, fully fermented tea. The leaves are left to wilt for nearly a day, and rolled afterwards during several hours. Wakoucha is called ‘red’ in Japan, and not black, because of the beautiful orange hue of a brewed wakoucha.
While Japan has been making it for 150 years, it’s only now that it is gaining recognition and traction overseas. Thanks to native cultivars like Benifuuki or Yabukita, wakoucha is naturally sweeter and smoother than black tea made from Assam cultivar, used for making most black teas outside Japan.
You can enjoy a fragrant, sweet and delicious cup of wakoucha without adding any sweetener, lemon or milk. It’s the perfect tea to go along with lunch.
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