This is a very special Japanese fermented tea made using a black koji or "kuro-koji" fermentation starter. The latter is used mainly for making the famous awamori sake in Okinawa. First and second flush Kamairicha and second flush Benifuuki tea is used to make the Yamabuki Nadeshiko. Tea is sourced from organic tea farmers from the famed Tenryu district of western Shizouka.

The tea is mellow with notes of caramel, and hints of mint and nuts. A minerality emerges as the tea cools. A very pleasant tea.

Unlike the making of traditional Chinese pu-erh tea, the Japanese fermented tea is sterilized at the end of the process. The precludes the possibility of "aging" the tea.  It is a result of a patented process developed by our Japanese partner in Shizouka. 

STEEPING TIPS

   1 tbsp or 3 gm per 8 oz cup

   195-200 F

   3 mins

ORIGIN

Shizouka Prefecture, Japan