This tea is something special. We've never come across anything quite like this before.
This fragrant tea is made by withering and oxidizing the leaves to give them a flowerlike scent, called ichōka (萎凋香). Japanese teas are rarely withered, so you’re in for a treat!
Once the leaves are pan-fried to halt further oxidation, they are manually roasted for 10 to 20 hours using a Taiwanese roaster. The result is a satisfying and mildly sweet tea with little to no bitterness or astringency, reminiscent of lightly fermented oolong teas.
[This tea won the Fine Product Prize at 2021 Nihoncha Award]
Origin: Gokasechō, Miyazaki, Japan
Cultivar: Fūshun (ふうしゅん)
Harvest date: Mid May, 2021
Tasting notes: Baked sweet potato | Muscat | Floral
Steeping time: 60 seconds