YAMABUKI NADESHIKO
JAPANESE BEAUTY
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Shizuoka, Tuba, Honshu, Japan
2022 Yamabuki Nadeshiko is a rare Japanese fermented tea combining traditional Japanese tea craftsmanship with controlled lactic acid fermentation techniques. Produced in Japan and carefully aged since 2022, the tea developed a smooth and highly distinctive profile balancing freshness, sweetness, and gentle fermentation character. The infusion is elegant and refreshing, offering notes of fermented fruit, floral honey, soft grain, and a long, clean finish. MORE
Award-winning tea of Japan’s National Tea Tasting competition!
AROMA
Berry, Woody, Cider
TASTE
Plum, tobacco, wood
CULTIVAR: Blend
HARVEST: 2022
DARK (FERMENTED) TEA
★ PESTICIDE-FREE GARDENING
Shizuoka, Tuba, Honshu, Japan
2022 Yamabuki Nadeshiko is a rare Japanese fermented tea combining traditional Japanese tea craftsmanship with controlled lactic acid fermentation techniques. Produced in Japan and carefully aged since 2022, the tea developed a smooth and highly distinctive profile balancing freshness, sweetness, and gentle fermentation character. The infusion is elegant and refreshing, offering notes of fermented fruit, floral honey, soft grain, and a long, clean finish. MORE
Award-winning tea of Japan’s National Tea Tasting competition!
AROMA
Berry, Woody, Cider
TASTE
Plum, tobacco, wood
CULTIVAR: Blend
HARVEST: 2022
KUROCHA is one of the rarest and most unusual fermented tea styles in the world, produced through a unique two-stage fermentation process that combines aerobic and anaerobic microbial activity. As a result of this complex transformation, the tea develops a rich composition of organic acids, polyphenols, amino acids, minerals, and fermentation-derived compounds that contribute to both its distinctive flavor profile and traditionally valued properties.
The fermentation process dramatically alters the chemical composition of the tea leaves, creating a beverage characterized by deep umami, refreshing acidity, and remarkable complexity. It is believed that regular consumption of Kurocha may support digestive health, contribute to the balance of beneficial intestinal microflora, assist the body's natural antioxidant defenses, and promote healthy metabolism. Traditionally, this tea has also been appreciated for its refreshing yet grounding character, its ability to aid digestion after meals, reduce feelings of fatigue, and create a balanced state of mental clarity and physical well-being.
The fermentation process dramatically alters the chemical composition of the tea leaves, creating a beverage characterized by deep umami, refreshing acidity, and remarkable complexity. It is believed that regular consumption of Kurocha may support digestive health, contribute to the balance of beneficial intestinal microflora, assist the body's natural antioxidant defenses, and promote healthy metabolism. Traditionally, this tea has also been appreciated for its refreshing yet grounding character, its ability to aid digestion after meals, reduce feelings of fatigue, and create a balanced state of mental clarity and physical well-being.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
SEED-GROWN TEA PLANT
This tea refers to a Qunzi Zhong, a "seed-grown tea plant". Unlike cloned or asexually propagated cultivars, which are created by cuttings or grafting from a single "mother" plant, Qunzi Zhong tea trees are grown from seeds. This results in a genetically diverse population of plants. Each seed-grown tea tree is unique, with slightly different characteristics. This genetic variety helps improve the resilience of the tea garden, making it more resistant to pests, diseases, and environmental stress. Seed-grown trees usually develop stronger and deeper roots than cloned plants, allowing them to draw nutrients and minerals from deeper soil layers, often giving the tea a more complex and rich flavor profile. Qunzi Zhong represents the traditional way of tea cultivation. Because of the genetic diversity, teas made from Qunzi Zhong plants tend to offer more layered and nuanced flavors, reflecting a richer expression of the local terroir (soil, climate, and environment).
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: 99 °C
Amount: 5 grams per 150-200 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 99 °C
Amount: 5 grams per 1000 ml of water
Steeping: 15 min
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
2022 Yamabuki Nadeshiko is a rare Japanese fermented tea produced from the 2022 harvest using organically cultivated tea leaves and a highly specialized fermentation approach. The tea was created as a masterful blend of carefully selected cultivars, each chosen for its ability to contribute balance, aromatic complexity, and structural harmony throughout fermentation and aging. This blending philosophy allows the tea to develop a profile that combines freshness, sweetness, floral elegance, and soft fermentation character in a highly refined way.
Particular attention is given to maintaining the purity and integrity of the organic raw material throughout every stage of production. Controlled lactic fermentation gradually transforms the tea while preserving clarity and elegance rather than overwhelming the leaf with excessive fermentation intensity. The result is a tea that remains distinctly Japanese in refinement while expressing a highly unusual and modern interpretation of fermented tea culture.
Yamabuki Nadeshiko gained significant recognition as an award-winning tea at Japan’s National Tea Tasting Competition, highlighting both the originality and technical precision of its production. The tea represents a rare intersection of innovation, organic cultivation, and traditional Japanese tea craftsmanship. Over time, the profile continues to evolve, developing increasing smoothness and aromatic integration while maintaining its vibrant and distinctive identity.
PRODUCTION
The production of 2022 Yamabuki Nadeshiko combines traditional Japanese tea craftsmanship with carefully controlled lactic acid fermentation techniques. Freshly harvested organic tea leaves from the 2022 harvest are first processed using refined Japanese methods designed to preserve the natural freshness, aromatic purity, and structural integrity of the leaf. A specially developed master’s blend of cultivars is used to create balance between sweetness, floral complexity, texture, and fermentation potential.
After the initial processing stage, the tea undergoes controlled microbial fermentation, during which carefully managed lactic acid bacteria gradually transform the aromatic and structural profile of the leaves. Unlike stronger post-fermented teas, the fermentation here is intentionally elegant and restrained, preserving clarity and refinement while adding soft sour-sweet complexity and creamy texture. Precision in temperature, humidity, and fermentation timing is essential to maintain harmony between freshness and fermentation character.
Once fermentation is complete, the tea is carefully stabilized and aged, allowing the profile to become smoother and more integrated over time. The interaction between organic raw material, cultivar blending, and controlled fermentation creates a tea with a highly distinctive character that differs significantly from conventional Japanese tea categories. This technical precision and originality contributed to Yamabuki Nadeshiko receiving recognition at Japan’s National Tea Tasting Competition.
TERROIR
2022 Yamabuki Nadeshiko originates from organically cultivated tea gardens in Japan, where clean environmental conditions and careful agricultural practices support the production of high-quality tea material suitable for controlled fermentation. The tea gardens are located in regions with humid climates, abundant rainfall, mineral-rich soils, and significant seasonal variation, creating favorable conditions for balanced and aromatic leaf development. These environmental factors contribute to the tea’s freshness, sweetness, and structural stability throughout fermentation and aging.
The production relies on a specially selected blend of cultivars, each bringing different aromatic and textural qualities shaped by the local terroir. Some cultivars contribute floral elegance and sweetness, while others provide deeper structure, umami, and fermentation potential. The diversity of the raw material plays an essential role in creating the tea’s layered and harmonious profile.
The terroir emphasizes clarity, softness, and refined aromatic expression rather than aggressive fermentation intensity. Combined with organic cultivation and carefully controlled lactic fermentation, the environment creates a tea with a highly distinctive balance between freshness, creamy texture, floral sweetness, and gentle fermented complexity.
2022 Yamabuki Nadeshiko is a rare Japanese fermented tea produced from the 2022 harvest using organically cultivated tea leaves and a highly specialized fermentation approach. The tea was created as a masterful blend of carefully selected cultivars, each chosen for its ability to contribute balance, aromatic complexity, and structural harmony throughout fermentation and aging. This blending philosophy allows the tea to develop a profile that combines freshness, sweetness, floral elegance, and soft fermentation character in a highly refined way.
Particular attention is given to maintaining the purity and integrity of the organic raw material throughout every stage of production. Controlled lactic fermentation gradually transforms the tea while preserving clarity and elegance rather than overwhelming the leaf with excessive fermentation intensity. The result is a tea that remains distinctly Japanese in refinement while expressing a highly unusual and modern interpretation of fermented tea culture.
Yamabuki Nadeshiko gained significant recognition as an award-winning tea at Japan’s National Tea Tasting Competition, highlighting both the originality and technical precision of its production. The tea represents a rare intersection of innovation, organic cultivation, and traditional Japanese tea craftsmanship. Over time, the profile continues to evolve, developing increasing smoothness and aromatic integration while maintaining its vibrant and distinctive identity.
PRODUCTION
The production of 2022 Yamabuki Nadeshiko combines traditional Japanese tea craftsmanship with carefully controlled lactic acid fermentation techniques. Freshly harvested organic tea leaves from the 2022 harvest are first processed using refined Japanese methods designed to preserve the natural freshness, aromatic purity, and structural integrity of the leaf. A specially developed master’s blend of cultivars is used to create balance between sweetness, floral complexity, texture, and fermentation potential.
After the initial processing stage, the tea undergoes controlled microbial fermentation, during which carefully managed lactic acid bacteria gradually transform the aromatic and structural profile of the leaves. Unlike stronger post-fermented teas, the fermentation here is intentionally elegant and restrained, preserving clarity and refinement while adding soft sour-sweet complexity and creamy texture. Precision in temperature, humidity, and fermentation timing is essential to maintain harmony between freshness and fermentation character.
Once fermentation is complete, the tea is carefully stabilized and aged, allowing the profile to become smoother and more integrated over time. The interaction between organic raw material, cultivar blending, and controlled fermentation creates a tea with a highly distinctive character that differs significantly from conventional Japanese tea categories. This technical precision and originality contributed to Yamabuki Nadeshiko receiving recognition at Japan’s National Tea Tasting Competition.
TERROIR
2022 Yamabuki Nadeshiko originates from organically cultivated tea gardens in Japan, where clean environmental conditions and careful agricultural practices support the production of high-quality tea material suitable for controlled fermentation. The tea gardens are located in regions with humid climates, abundant rainfall, mineral-rich soils, and significant seasonal variation, creating favorable conditions for balanced and aromatic leaf development. These environmental factors contribute to the tea’s freshness, sweetness, and structural stability throughout fermentation and aging.
The production relies on a specially selected blend of cultivars, each bringing different aromatic and textural qualities shaped by the local terroir. Some cultivars contribute floral elegance and sweetness, while others provide deeper structure, umami, and fermentation potential. The diversity of the raw material plays an essential role in creating the tea’s layered and harmonious profile.
The terroir emphasizes clarity, softness, and refined aromatic expression rather than aggressive fermentation intensity. Combined with organic cultivation and carefully controlled lactic fermentation, the environment creates a tea with a highly distinctive balance between freshness, creamy texture, floral sweetness, and gentle fermented complexity.
HEI CHA (DARK TEA)
Explore more Hei Cha (Dark Tea) from the AN SHIM TEA Collection.