MIYAZAKI ZAIRAI WAKOUCHA
BLACK TEA
BLACK (RED) TEA
★ ORGANIC
Miyazaki Sabou, Gokase, Miyazaki, Kyushu, Japan
Beautiful whole-leaf black tea from Japan's organic tea pioneer Miyazaki Sabou. It is an exceptional tea made from a wild variety and professionally processed with love and passion. MORE
AROMA
Creamy, floral
TASTE
Floral, Honey
VARIETY: Zairai
HARVEST: 2024
BLACK (RED) TEA
★ ORGANIC
Miyazaki Sabou, Gokase, Miyazaki, Kyushu, Japan
Beautiful whole-leaf black tea from Japan's organic tea pioneer Miyazaki Sabou. It is an exceptional tea made from a wild variety and professionally processed with love and passion. MORE
AROMA
Creamy, floral
TASTE
Floral, Honey
VARIETY: Zairai
HARVEST: 2024
According to studies, red teas are able to absorb heavy metals and toxins, as well as break them down. Medical experiments show that red tea alkaloids excite the central nervous system, increase concentration and improve mental abilities, which strengthens memory. Alkaloids also stimulate the cardiovascular system and increase heartbeat, thereby accelerating blood circulation. It has a revitalising effect and helps in digestion processes.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (SENCHA DO) ★
Temperature: 95-99 °C
Amount: 5-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 95-99 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 2
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture 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!
*When properly stored, this tea gets better with time!
BEST BEFORE: 2 years since production date!
*When properly stored, this tea gets better with time!
Learn more ABOUT TEA STORAGE
MIYAZAKI ZAIRAI BLACK TEA
ABOUT
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. Its black tea production slowly faded. During the last 50 years, the production of Japanese black tea has been relatively rare and limited by various factors. Nevertheless, Japanese black tea exists and is famous among connoisseurs for its unique and incomparable taste.
Zairai means "native" in Japanese and refers to a wild tea tree variety. Each tea tree is unique because it grows from a seed. These trees have deep roots and their leaves are rich in minerals, which makes tea rare and unique.
ORIGIN
Miyazaki Sabou is an example of modern tea farming, where love for nature and a contemporary view of the future of the Japanese tea industry are harmoniously combined. This tea production is focused on producing a unique line of tea, very different from anything you can find in Japan. Many tea gardens are divided into different cultivars grown for certain types of tea on the production territory. They produce 'Kamairicha' green tea, unique oolongs, and red/black teas here. They have been cultivating tea for nearly a century, since 1930. Miyazaki Sabou has done organic farming since the 1980s, when it stopped using pesticides and chemical fertilizers. In 2001, it received JAS (Japanese Agricultural Standard) certification; all its teas are considered 100% Organic.
Excellent climate, organic farming, volcanic soil, altitude, remoteness from large cities, and the love of the work of the team of tea masters create unique teas. A modern, innovative view of production technologies and the experience adopted from Chinese and Taiwanese colleagues make this tea perfect and worthy of standing in the same line with the genre's classics. Traveling around Japan, we were more than once convinced of this production's excellent reputation and glory. For many Japanese producers, Miyazaki Sabou is a role model and a benchmark for organic farming.
ORGANOLEPTICS
This large-leaf black tea is a rare representative of its category in Japanese tea and possesses a unique character and flavor. Its medium level of oxidation sets it apart from other black teas, while its delicate nature and rich, deep taste will delight even the most discerning tea connoisseurs.
The dry tea leaves exude a sweet, creamy, floral, and honey-like aroma. With prolonged warming, the scent develops into pastry and vanilla notes, intriguing and captivating with its organoleptic complexity. When warmed teaware, the aroma deepens with woody and nutty undertones. The wet tea leaves reveal warm, herbal, and sauna-like notes.
The infusion brews into a golden-colored liquor, pure and deep. The tea tastes fresh, sweet, and aromatic, featuring floral and honey-like notes. Fruity undertones are also present, harmoniously extending into a lingering, sweet aftertaste. A delightful, sweet aroma lingers in an empty cup. This tea is truly unique and one of a kind, revealing an increasingly rich bouquet of floral and honey notes with each infusion.
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. Its black tea production slowly faded. During the last 50 years, the production of Japanese black tea has been relatively rare and limited by various factors. Nevertheless, Japanese black tea exists and is famous among connoisseurs for its unique and incomparable taste.
Zairai means "native" in Japanese and refers to a wild tea tree variety. Each tea tree is unique because it grows from a seed. These trees have deep roots and their leaves are rich in minerals, which makes tea rare and unique.
ORIGIN
Miyazaki Sabou is an example of modern tea farming, where love for nature and a contemporary view of the future of the Japanese tea industry are harmoniously combined. This tea production is focused on producing a unique line of tea, very different from anything you can find in Japan. Many tea gardens are divided into different cultivars grown for certain types of tea on the production territory. They produce 'Kamairicha' green tea, unique oolongs, and red/black teas here. They have been cultivating tea for nearly a century, since 1930. Miyazaki Sabou has done organic farming since the 1980s, when it stopped using pesticides and chemical fertilizers. In 2001, it received JAS (Japanese Agricultural Standard) certification; all its teas are considered 100% Organic.
Excellent climate, organic farming, volcanic soil, altitude, remoteness from large cities, and the love of the work of the team of tea masters create unique teas. A modern, innovative view of production technologies and the experience adopted from Chinese and Taiwanese colleagues make this tea perfect and worthy of standing in the same line with the genre's classics. Traveling around Japan, we were more than once convinced of this production's excellent reputation and glory. For many Japanese producers, Miyazaki Sabou is a role model and a benchmark for organic farming.
ORGANOLEPTICS
This large-leaf black tea is a rare representative of its category in Japanese tea and possesses a unique character and flavor. Its medium level of oxidation sets it apart from other black teas, while its delicate nature and rich, deep taste will delight even the most discerning tea connoisseurs.
The dry tea leaves exude a sweet, creamy, floral, and honey-like aroma. With prolonged warming, the scent develops into pastry and vanilla notes, intriguing and captivating with its organoleptic complexity. When warmed teaware, the aroma deepens with woody and nutty undertones. The wet tea leaves reveal warm, herbal, and sauna-like notes.
The infusion brews into a golden-colored liquor, pure and deep. The tea tastes fresh, sweet, and aromatic, featuring floral and honey-like notes. Fruity undertones are also present, harmoniously extending into a lingering, sweet aftertaste. A delightful, sweet aroma lingers in an empty cup. This tea is truly unique and one of a kind, revealing an increasingly rich bouquet of floral and honey notes with each infusion.
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