BENIFUKI WAKOUCHA
BLACK TEA
BLACK (RED) TEA
★ PESTICIDE-FREE GARDENING
Shizuoka, Tuba, Honshu, Japan
Benifuki Wakoucha is a Japanese red tea made from the Benifuki cultivar, produced in Japan as part of the modern development of domestic black tea. It is processed from carefully cultivated leaves using full oxidation to highlight the distinctive aromatic profile of the cultivar. The infusion is smooth and structured, offering gentle sweetness, light spice notes, and a clean, balanced finish. MORE
AROMA
Honey, floral
TASTE
Woody,
CULTIVAR: Benifuki
HARVEST: 2025
BLACK (RED) TEA
★ PESTICIDE-FREE GARDENING
Shizuoka, Tuba, Honshu, Japan
Benifuki Wakoucha is a Japanese red tea made from the Benifuki cultivar, produced in Japan as part of the modern development of domestic black tea. It is processed from carefully cultivated leaves using full oxidation to highlight the distinctive aromatic profile of the cultivar. The infusion is smooth and structured, offering gentle sweetness, light spice notes, and a clean, balanced finish. MORE
AROMA
Honey, floral
TASTE
Woody,
CULTIVAR: Benifuki
HARVEST: 2025
RED (BLACK) TEA is one of the most widely consumed and appreciated tea categories in the world. Due to its high level of oxidation and carefully controlled production process, this type of tea develops a rich concentration of aromatic compounds while preserving valuable polyphenols, vitamins, minerals, amino acids, and antioxidants that contribute to both its distinctive flavor and beneficial properties.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
During oxidation, the chemical composition of the tea leaf changes significantly, creating the characteristic amber to deep red infusion, smooth texture, and complex aromatic profile associated with red (black) tea. It is believed that regular consumption of red tea may support cardiovascular health, improve blood circulation, contribute to the body's natural antioxidant protection, and promote mental alertness and concentration. Traditionally, red tea has also been appreciated for its warming qualities, its ability to support digestion, reduce fatigue, improve overall vitality, and provide a comforting sense of balance and well-being, especially during colder seasons.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
PESTICIDE-FREE GARDENING
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
Pesticide-free gardening refers to a cultivation method in which no synthetic chemical pesticides are used at any stage of plant growth. Instead, this approach relies on biodiversity, ecological balance, and cultural practices to manage pests and diseases. Unlike conventional farming, which often depends on chemical intervention to control infestations, pesticide-free gardening emphasizes prevention through healthy soil, companion planting, and natural predators. This method fosters a more resilient and adaptive garden ecosystem. Without chemical inputs, beneficial insects such as ladybugs, lacewings, and native bees thrive, contributing to pollination and pest control. Untouched by harsh agents, the soil remains alive with microbial activity, supporting deeper root systems and more vigorous plant development. Over time, this results in produce with purer, more expressive flavors, reflecting the health of the environment and the grower's intention.
Learn more about Pesticide-Free Gardening
EASTERN (SENCHA DO) ★
Temperature: 90-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture. This type of tea oxidizes when it comes into contact with oxygen and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
BEST BEFORE: 2 years since production date!
*Suitable for long-term aging. Under proper storage conditions, the tea may gradually develop increased depth, smoothness, and complexity.
Learn more ABOUT TEA STORAGE
ABOUT
Benifuki Wakoucha is a Japanese red tea produced in Japan, representing a modern development within the country’s traditionally green tea–focused production. The tea is made from the Benifuki cultivar, a Japanese hybrid developed from Assamica and Darjeeling tea plant lineages, specifically selected for its aromatic potential and suitability for oxidation. This cultivar is known for producing a distinctive profile that differs from more common Japanese tea varieties.
The leaves are carefully harvested and processed using the standard red tea method, including withering, rolling, full oxidation, and drying. Particular attention is given to controlling oxidation in order to highlight the unique aromatic characteristics of Benifuki while maintaining balance and clarity. The processing aims to create a tea with both structure and a refined expression of the cultivar.
Benifuki Wakoucha is valued for its clear and expressive profile, offering a different perspective on Japanese tea production. It is appreciated by experienced tea lovers for its combination of gentle sweetness, subtle spice-like nuances, and a clean, well-structured finish, reflecting both the adaptability of the cultivar and the precision of Japanese tea craftsmanship.
HISTORY
Japan started to produce Wakoucha in the early 1900s. It was a rare product made specifically for export. Due to the fast developments in the tea industry in China, India, and Sri Lanka, it was difficult for Japan to compete in the international market and its black tea production slowly faded away. During the last 50 years production of Japanese black tea has been quite rare and limited by various factors. Nevertheless, Japanese black tea exists and is famous among connoisseurs for its unique and incomparable taste. Made from special local cultivars, Benifuki is famous for its delicate, mild taste and its pleasant aroma.
TERROIR
Benifuki Wakoucha is sourced from the tea-growing areas of Shizuoka Prefecture, Japan, one of the most important tea regions in the country. The region is characterized by a humid temperate climate with abundant rainfall, high humidity, and moderate seasonal temperature variation. Tea gardens are often located on sloped terrain with good air circulation and access to filtered sunlight, supporting steady and balanced leaf development.
The soils in Shizuoka are generally well-drained and rich in minerals, contributing to healthy plant growth and stable leaf composition. The Benifuki cultivar adapts well to these conditions, developing a balanced profile with both aromatic intensity and structural clarity. The environmental stability of the region allows for consistent quality and predictable expression of the cultivar.
The combination of climate, soil, and cultivation practices results in a terroir that emphasizes clarity, balance, and refined aromatic expression. The leaves develop with a controlled and even character, allowing the processing to highlight gentle sweetness, subtle spice notes, and a clean, well-defined structure in the final tea.
ORGANOLEPTICS
The dry leaf appearance is well-formed and slightly twisted, with medium-sized leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and distinctive, showing notes of light honey, dried fruit, and a subtle spicy nuance characteristic of the cultivar. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more expressive, revealing gentle caramel, soft fruit sweetness, and a light cinnamon-like tone. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed tones with delicate fruit and a refined, slightly spicy warmth.
The aroma of the liquor in the empty cup is soft and persistent, with gentle sweetness and a faint spicy trace. The taste is smooth and well-structured, with a medium body and a clean, balanced texture. From the first sips, a natural sweetness emerges, supported by light fruit notes and a subtle spice nuance, with very low astringency. The profile remains stable and harmonious across multiple infusions, offering both clarity and character. The aftertaste is clean and moderately long, leaving a light sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle spicy sweetness remain.
Benifuki Wakoucha is a Japanese red tea produced in Japan, representing a modern development within the country’s traditionally green tea–focused production. The tea is made from the Benifuki cultivar, a Japanese hybrid developed from Assamica and Darjeeling tea plant lineages, specifically selected for its aromatic potential and suitability for oxidation. This cultivar is known for producing a distinctive profile that differs from more common Japanese tea varieties.
The leaves are carefully harvested and processed using the standard red tea method, including withering, rolling, full oxidation, and drying. Particular attention is given to controlling oxidation in order to highlight the unique aromatic characteristics of Benifuki while maintaining balance and clarity. The processing aims to create a tea with both structure and a refined expression of the cultivar.
Benifuki Wakoucha is valued for its clear and expressive profile, offering a different perspective on Japanese tea production. It is appreciated by experienced tea lovers for its combination of gentle sweetness, subtle spice-like nuances, and a clean, well-structured finish, reflecting both the adaptability of the cultivar and the precision of Japanese tea craftsmanship.
HISTORY
Japan started to produce Wakoucha in the early 1900s. It was a rare product made specifically for export. Due to the fast developments in the tea industry in China, India, and Sri Lanka, it was difficult for Japan to compete in the international market and its black tea production slowly faded away. During the last 50 years production of Japanese black tea has been quite rare and limited by various factors. Nevertheless, Japanese black tea exists and is famous among connoisseurs for its unique and incomparable taste. Made from special local cultivars, Benifuki is famous for its delicate, mild taste and its pleasant aroma.
TERROIR
Benifuki Wakoucha is sourced from the tea-growing areas of Shizuoka Prefecture, Japan, one of the most important tea regions in the country. The region is characterized by a humid temperate climate with abundant rainfall, high humidity, and moderate seasonal temperature variation. Tea gardens are often located on sloped terrain with good air circulation and access to filtered sunlight, supporting steady and balanced leaf development.
The soils in Shizuoka are generally well-drained and rich in minerals, contributing to healthy plant growth and stable leaf composition. The Benifuki cultivar adapts well to these conditions, developing a balanced profile with both aromatic intensity and structural clarity. The environmental stability of the region allows for consistent quality and predictable expression of the cultivar.
The combination of climate, soil, and cultivation practices results in a terroir that emphasizes clarity, balance, and refined aromatic expression. The leaves develop with a controlled and even character, allowing the processing to highlight gentle sweetness, subtle spice notes, and a clean, well-defined structure in the final tea.
ORGANOLEPTICS
The dry leaf appearance is well-formed and slightly twisted, with medium-sized leaves in dark brown tones and occasional lighter highlights. The aroma of the dry leaves is clean and distinctive, showing notes of light honey, dried fruit, and a subtle spicy nuance characteristic of the cultivar. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more expressive, revealing gentle caramel, soft fruit sweetness, and a light cinnamon-like tone. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and structure, combining honeyed tones with delicate fruit and a refined, slightly spicy warmth.
The aroma of the liquor in the empty cup is soft and persistent, with gentle sweetness and a faint spicy trace. The taste is smooth and well-structured, with a medium body and a clean, balanced texture. From the first sips, a natural sweetness emerges, supported by light fruit notes and a subtle spice nuance, with very low astringency. The profile remains stable and harmonious across multiple infusions, offering both clarity and character. The aftertaste is clean and moderately long, leaving a light sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle spicy sweetness remain.
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.