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Yamabuki Nadeshiko

Post fermented green tea

Dark Tea from Japan
$14.95

This post-heated fermented green tea has been given the name Yamabuki Nadeshiko ‘Japanese Beauty’ by its founders.

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This post-heated fermented green tea has been given the name Yamabuki Nadeshiko ‘Japanese Beauty’ by its founders. A clean, light liquor that is smooth with distinct intensity upfront followed by a rounded delicate sweetness reminiscent of raison and cacao.

We found many tea treasures during our intensive study tour in Japan in 2018 and this would be one that would leave a lasting impression on us.

Yamabuki Nadeshiko is a post-heated fermented tea (kouhakkoucha). By utilising similar technology and techniques that are used in Japanese Sake fermentation this combines Japanese traditions with a modern approach to tea production.

We love the innovation associated with this tea and the desire of the manufacturer to elevate and broaden the usage of Japanese green tea. Post-fermented teas are typically considered a specialty of China this is a unique and interesting style of tea that is delicious. 

Origin: Harunocho, Isagawa, Shizuoka prefecture, Japan

Flavour profile: Intense | Fruit | Spice

Processing highlights: The tea is produced using blended organic bancha aracha. The processing of this tea is as fascinating as its flavour and aroma. The leaves are mixed with half of its weight in water, heated to kill bacteria and spread onto heat-controlled tables in a special sterilised room. Kuro-kouji-kin (black Aspergillus Oryzae) is inoculated into the tea leaves and they are fermented in this controlled environment for a period of 3 days. This material is than mixed with an extract of benifuki leaves and left to oxidise for a period of 7-8 hours to create the colour and fragrance of the tea. The tea is heated again to kill the bacteria and then dried to stabalise the tea.

Harvest: 2018 blended ichibancha and nibanhca (first and second harvest)

Cultivar: Yabukita, Fushun, Suruga Wase, Benifuki, Native

Tea Master: Natsumi Osada

Organic aracha is collected from a cooperative of organic tea farmers in Harunocho, located in Tenryo ward. Almost the entire ward is occupied by mountain and forest making it perfect for traditional (natural) tea growing.

Elevation: 300-400m

Yamabuki Nadeshiko is reminiscent of ruby port wine with semi-sweet notes of raisons and cacao with subtle astringency similar to that experience with grape skins. A light liquor that produces a surprising intensity of flavour.

This tea is absolutely delicious served as a cold infusion and also exceptionally versatile for pairing with both sweet and savoury dishes. We particularly love this tea paired with D’Argental Brebirousse (sheep’s milk).

Leaf appearance: Brown to dark brown curly lengths

Aroma: A sweet fragrance reminiscent of dried cherry, raisons and cacao.

Liquor colour: Rich rose

Brewing & Storage

Store in an airtight container away from light, heat and moisture. 

Brewing Method Amount Temperature Time Infusions
Japanese 2g / 120mL 100˚C 5mins 2
Gong Fu Cha 10g / 500mL Refrigerate Overnight (approximately 8hrs) 2