2021 Kahori Wakocha
Kahori 2nd Wakocha
Black Tea from JapanExcited to be bringing you another style of Japanese wakocha (wa=Japan, kocha=black tea) from our tea grower, Etsuro Masui.
Excited to be bringing you another style of Japanese wakocha (wa=Japan, kocha=black tea) from our tea grower, Etsuro Masui. Unique to Kahori 2nd, the tea leaves are intentionally bitten by a planthopper.
Kahori 2nd Wakocha is a second harvest tea. It has a delightful rose fragrance with a clean and fresh liquor. This semi-sweet medium-bodied tea has notes of cherries and an aroma of honey.
The interest in bug bitten teas typically lies with the famed oolongs of Taiwan including Oriental Beauty or Gui Fei. I was extremely interested to learn of a Japanese black tea that leans into this natural occurrence. Mr. Masui is a pioneer for black tea production in Japan. He started producing wakocha in 1984.
Origin: Kawanehon, Shizouka prefecture, Japan
Flavour profile: Full-bodied | Rose | Honey
Processing highlights: Koshun has been selected for this tea as it highly sweet aroma attracts the planthopper. Koshun is a cross of Kurasawa and Kanayamidori.
Etsuri Masui considers the production of tea much like wine. By focussing on the withering of tea leaves he creates tea that maximises the characteristics inherent in tea varieties.
Harvest: June 2021
Cultivar: Koshun
Tea Master: Etsuri Masui
Kawane is one of the three major regions of Shizuoka mountain tea production. Masui Etsuro has been cultivating tea cultivated tea for over thirty years with no use of pesticide.
Elevation: 600m
A warming and soothing black tea that is smooth and enjoyable to drink at any time of day. It has a semi-sweet liquor with flavours reminiscent of rose and and cherry. It has a delightful honey aroma.
Wakocha makes for an exceptionally versatile pairing with both sweet and savoury foods.
Leaf appearance: Even dark brown to black broken leaf
Aroma: A warming semi-sweet milk like aroma.
Liquor colour: Red with golden rim
Brewing & Storage
Store in an airtight container away from light, heat and moisture.
| Brewing Method | Amount | Temperature | Time | Infusions |
|---|---|---|---|---|
| Japanese | 3-4g / 250mL | 100˚C | 2.5-3.5 min | 2-3 |
| Cold Brew | 6-8g / 500mL | Refrigerate | Overnight (approximately 8hrs) | 2-3 |