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Plucked during the first and second harvests, organic fermented green tea NADESHIKO is a new type of healthy tea made by producer Osada san in Shizuoka. Also called “rosé tea”, its unique microbial fermentation process was developed thanks to Sake fermentation expertise, using the patented black koji (kurokoji). Koji is a fermentation starter based on a mold found all over in Japan and used to make Sake, soy sauce or miso. Moisture is added to the processed leaves, then is sterilized. The leaves are then fermented with kurokoji.

Unlike black tea and Pu’er tea, this microbial fermentation tea is processed in a clean room and only using patented kuro-koji-kin(black fermentation starters) with a unique processing flow.

A blend of benifuuki, yabukita and zairai cultivars, NADESHIKO is a refreshing green tea similar in taste to wakoucha (Japanese black tea) or Chinese pu’er, but extra healthy thanks to high concentrations of catechin, citric acid and gallic acids developed under a strictly controlled procedure.

Like all fermented foods, NADESHIKO is a tea that is highly effective to support your diet and fitness efforts. Research conducted by a joint team at Shizuoka University and Saga University discovered two new types of polyphenols inside it that suppress the enzymes responsible for diabetes in adults. This, in turn, decreases levels of visceral fat, neutral fat and cholesterol, therefore supporting slimming and weight control efforts.

How does it work ? In this case, the patented microbial fermentation degrades the catechins found in the green tea to create two new polyphenols (teadenol A and teadenol B). Teadenol A in particular has the scientifically-proved effect of suppressing appetite, increasing insulin secretion and thus exhibiting anti-diabetics effects (you can read more here). Post-fermented teas in general reduce the risk of atherosclerosis.

Enjoy NADESHIKO’s health benefits, its plum scent, sweet taste and hints of caramel. Read Alex’s in-depth tasting notes here!  

100% Japanese tea from Shizuoka
Quality and Type
High-grade fermented green tea

Yes, JAS Certification

Benifuuki, yabukita and zairai

Tasting Notes


A sweet-tasting tea is a very light tea that leaves a sensation of natural sweetness in the mouth.


Although there is no official translation of the word “umami”, some call it “savory taste”: it leaves a mild and lasting pleasant brothy after taste and is recognized as one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It also induces salivation and a furriness sensation on the tongue, stimulating the throat, the roof and the back of the mouth. 


The natural bitterness of green tea comes from the way it is made. Unlike black and oolong teas, green teas are made from the unfermented leaves of the tea plant, which keeps the antioxidants intact, but also gives them the bitter taste. This bitterness can be regulated with the water temperature : the higher the more bitter and vice-versa.


Caffeine is a naturally-occurring stimulant, found in several plants. Caffeine is water soluble, and is extracted into the brewed cup when preparing tea. In most cases, tea has much less caffeine than coffee.


Catechins are a type of polyphenol (EGCG) and are the main astringency component in green tea, long known as tannins. In order to release more catechins you will need higher brewing temperature at around 80 but this will also increase the astringency and bitterness of your tea because of the caffeine. Dont use such temperatures for Gyokuro.


L-theanine (here referred to as theanine) is an amino acid that has a relaxing, but not sedating, effect. It is renowned for its ability to put you in the ideal state of calm attentiveness. It can sharpen focus, while reducing stress and enhancing overall well-being. Theanine can interact with caffeine, allowing a smaller dose of caffeine to have a stronger effect in terms of boosting concentration and alertness.


The fragrance of a cup of green tea can vary from a highly roasted aroma to a fresh one.


3g / 0.11oz

150ml / ~5 fl oz

100C / 212F


If you want, you can prepare a whole bottle of Nadeshiko each day in order to focus on the health effects over the day. In that case you can brew it like this :
5g of loose tea leaves, 1 Liter of water brewed at 100C/212F for 3 minutes. It’s a very convenient way to enjoy this tea, have it a try !

Food Pairing Recommendations

You may enjoy this tea by itself or pair it with chocolate or chocolate-based desserts, like mousse or flourless chocolate cake, or with fresh raspberries, strawberries, blackberries, or blueberries. The tea may also be served with red meat-based dishes, especially lamb-based dishes. 


Natsumi Osada

Osada Natsumi is the fourth-generation director of Osada Seicha in Shizuoka. A Japanese tea instructor holding a 8th dan (8th rank) dedicated to growing organic tea, he won multiple national awards for his teas over the past decades, including the Nihoncha Award 2021 (Platinum winner for his kamairicha, fukamushi sencha as well as NADESHIKO).  

Conservation & Packing

2 years

2 years

Resealable vacuum bag, or aluminium bag with neutral gaz for best preservation.



  1. Hitokiri-Kensei (verified owner)

    Never had Japanese fermented tea before. This tea has a very nice aroma and does have a subtly sweet taste.

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"Tea is nought but this: first you heat the water,
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