Yamabuki Nadeshiko

Yamabuki Nadeshiko is a post-heated fermented tea encountered during my tea study tour to Japan in 2017. This style sits at the intersection of green tea processing and controlled microbial transformation — a refined expression of fermentative craft rather than heavy aging like traditional dark (pu’er) teas.

Produced with meticulous attention to both heat treatment and microbial development, this tea reflects a unique Japanese approach to fermentation that emphasises clarity, depth, and complexity without heaviness.

Brewing to a deep gold-amber liquor, Yamabuki Nadeshiko greets the senses with notes of green herb and umami sweetness, underpinned by subtle earthiness and warmth. The texture is notably silky and refined, offering layers of depth that evolve over multiple infusions.

Unlike heavy fermented teas, this post-heated style maintains freshness and balance, with nuanced complexity that rewards a patient, attentive approach to brewing.

This tea’s subtle sweetness and silky texture pair particularly well with mildly savoury snacks and light desserts. It also stands beautifully on its own as an evocative, contemplative cup.

Producer: Osada

Origin: Harunocho, Isagawa, Shizuoka prefecture, Japan

Style: Post-heated fermented tea

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

Processing Highlights: Initial green tea processing, followed by controlled microbial heat transformation

Character Notes: Herbal aromatics, refined texture, subtle complexity

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

Western Method
3 g / 180 mL • 85–95 °C
2–3 min • 2–3 infusions

Gong Fu Cha Style
5–7 g / 120 mL • 85–95 °C
First: 25–35 s
Subsequent: 40–60 s