Kahori Wakocha

Kahori Wakōcha is a Japanese black tea produced from select tea cultivar fields in Shizuoka Prefecture. Unlike standard black teas, Wakōcha reflects a Japanese approach to oxidation and handling, preserving floral complexity and varietal nuance. This tea comes from late harvest, and its name — Kahori — evokes its delicate aromatic character.

The tea is processed in small batches with careful withering and oxidation to balance expressive aromatics with structural depth, showcasing an elegant alternative to heavier black teas while staying true to tea grown and made in Japan.

The liquor is pale amber with floral highlights, offering fragrant notes of fresh rose petals and jasmine, complemented by subtle honey warmth. On the palate, this Wakōcha is supple and balanced, with a clean, sweet finish that lingers gently.

This tea demonstrates how Japanese black teas can express both delicacy and nuance — floral aromatics combined with a sprightly yet composed mouthfeel that invites exploration over multiple infusions.

This tea’s floral brightness makes it ideal with light desserts, soft pastries, and gentle cheese pairings, or enjoyed simply on its own.

Producer: Etsuri Masui

Cultivar: Koshun

Harvest: Late harvest

Processing: Orthodox oxidation with careful withering, bug-bitten style

Origin: Shizuoka Prefecture, Japan

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

Japanese Style
3–4 g / 250 mL • 95–100 °C
2.5–4 min • 1–2 infusions

Cold Brew
6–8 g / 500 mL • Refrigerate 6–8 hrs