ZAIRAI WAKOUCHA
JAPANESE BLACK TEA
BLACK (RED) TEA
★ ORGANIC
Gokase, Miyazaki, Kyushu, Japan
Zairai Wakoucha is a Japanese black tea produced from seed-grown populations that preserve Japan's original genetic diversity developed long before the widespread cultivation of modern cultivars. Carefully processed to highlight their natural character, these leaves produce a refined and expressive tea with depth and individuality. Elegant, sweet, and beautifully balanced. MORE
AROMA
Creamy, floral
TASTE
Floral, Honey
VARIETY: Zairai
HARVEST: 2025
BLACK (RED) TEA
★ ORGANIC
Gokase, Miyazaki, Kyushu, Japan
Zairai Wakoucha is a Japanese black tea produced from seed-grown populations that preserve Japan's original genetic diversity developed long before the widespread cultivation of modern cultivars. Carefully processed to highlight their natural character, these leaves produce a refined and expressive tea with depth and individuality. Elegant, sweet, and beautifully balanced. MORE
AROMA
Creamy, floral
TASTE
Floral, Honey
VARIETY: Zairai
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
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: 90-95 °C
Amount: 3-5 grams per 120 ml of water
Steeping: 10-30 sec x 5
WESTERN (INFUSION)
Temperature: 90-95 °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
Our Zairai Wakoucha is a Japanese red tea produced by Miyazaki Sabou. This tea reflects the modern revival of Japanese black tea production, where producers apply local knowledge and careful processing to create a softer and more delicate profile compared to many other red teas.
The tea is made from the Zairai cultivar, a term referring to seed-grown, non-clonal tea plants that have adapted naturally to their environment over time. This material provides a broader genetic diversity and contributes to a more nuanced and less standardized aromatic profile. Leaves are carefully harvested and processed using the classic red tea method, including withering, rolling, full oxidation, and drying, with precise control to preserve clarity and balance.
TERROIR
Our Zairai Wakoucha is produced in Miyazaki Prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition. The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor.
This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure. In the case of Kamairicha, this balance is further complemented by the pan-firing process, which enhances aromatic complexity while maintaining freshness.
Miyazaki Sabou, a symbol of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are carefully divided by cultivar, each grown for a specific tea type, from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before it became a trend. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a true benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ORGANOLEPTICS
The dry leaf appearance is natural and slightly irregular, with medium-sized twisted leaves in dark brown tones and occasional lighter accents. The aroma of the dry leaves is soft and clean, showing notes of light honey, dried fruit, and a subtle woody nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing gentle caramel, soft fruit, and a light roasted sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining mild honeyed tones with delicate fruit notes and a smooth, refined warmth.
The aroma of the liquor in the empty cup is subtle and elegant, with gentle sweetness and a faint fruity trace. The taste is smooth and soft, with a medium-light body and a clean, rounded texture. From the first sips, a natural sweetness emerges, supported by light fruit notes and a mild cocoa nuance, with very low astringency. The profile remains calm and harmonious across multiple infusions, emphasizing clarity and balance rather than intensity. The aftertaste is clean and moderately persistent, leaving a light sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle fruity sweetness remain.
Our Zairai Wakoucha is a Japanese red tea produced by Miyazaki Sabou. This tea reflects the modern revival of Japanese black tea production, where producers apply local knowledge and careful processing to create a softer and more delicate profile compared to many other red teas.
The tea is made from the Zairai cultivar, a term referring to seed-grown, non-clonal tea plants that have adapted naturally to their environment over time. This material provides a broader genetic diversity and contributes to a more nuanced and less standardized aromatic profile. Leaves are carefully harvested and processed using the classic red tea method, including withering, rolling, full oxidation, and drying, with precise control to preserve clarity and balance.
TERROIR
Our Zairai Wakoucha is produced in Miyazaki Prefecture on the island of Kyushu in Japan. The region is characterized by a warm, humid climate with abundant rainfall and long hours of sunlight, creating favorable conditions for steady tea plant growth. Due to its southern location, the vegetation cycle begins earlier, allowing for well-developed leaves with stable composition. The terrain consists of low mountains and gently sloping hills, where tea gardens benefit from good air circulation and well-drained soils. These soils are often mineral-rich and moderately fertile, supporting balanced plant development without excessive vigor.
This contributes to a clean and structured profile, with clarity and definition in the final infusion. Microclimate conditions, including high humidity, periodic mist, and diffused sunlight, play an important role in shaping the chemical composition of the leaves. These factors help preserve amino acids while allowing gradual development of polyphenols, resulting in a balance between softness and structure. In the case of Kamairicha, this balance is further complemented by the pan-firing process, which enhances aromatic complexity while maintaining freshness.
Miyazaki Sabou, a symbol of modern Japanese tea farming where deep respect for nature meets an innovative vision for the future of the tea industry. Established in 1930, Miyazaki Sabou has spent nearly a century perfecting the art of tea cultivation, producing a diverse range of teas unlike anything else in Japan. The tea gardens are carefully divided by cultivar, each grown for a specific tea type, from traditional Kamairicha green tea to rare wulong and red/black teas.
Since the 1980s, Miyazaki Sabou has practiced fully organic agriculture, abandoning the use of pesticides and chemical fertilizers long before it became a trend. In 2001, the company obtained official JAS (Japanese Agricultural Standard) organic certification, confirming that all its teas are 100% organic. The unique combination of volcanic soil, pristine mountain climate, high elevation, and distance from large cities contributes to the purity and depth of Miyazaki Sabou teas. Their dedicated team of tea masters continues to refine each stage of production with passion and precision, creating teas of remarkable character and balance. Throughout our travels across Japan, we have witnessed the outstanding reputation of Miyazaki Sabou firsthand. For many tea producers, it stands as a true benchmark of excellence and a model of what sustainable, forward-thinking Japanese tea cultivation can be.
ORGANOLEPTICS
The dry leaf appearance is natural and slightly irregular, with medium-sized twisted leaves in dark brown tones and occasional lighter accents. The aroma of the dry leaves is soft and clean, showing notes of light honey, dried fruit, and a subtle woody nuance. In a preheated teapot, the tea gradually opens, and the aroma becomes warmer and more rounded, revealing gentle caramel, soft fruit, and a light roasted sweetness. After a brief rinse, the leaves fully awaken, and the aroma gains clarity and balance, combining mild honeyed tones with delicate fruit notes and a smooth, refined warmth.
The aroma of the liquor in the empty cup is subtle and elegant, with gentle sweetness and a faint fruity trace. The taste is smooth and soft, with a medium-light body and a clean, rounded texture. From the first sips, a natural sweetness emerges, supported by light fruit notes and a mild cocoa nuance, with very low astringency. The profile remains calm and harmonious across multiple infusions, emphasizing clarity and balance rather than intensity. The aftertaste is clean and moderately persistent, leaving a light sweetness and a slightly warming sensation. In the empty cup after drinking, delicate notes of honey, light caramel, and a subtle fruity sweetness remain.
"Over the past several years, I have watched Japanese black tea become increasingly popular within Japan itself, particularly in Kyoto. At the annual festivals celebrating the new tea harvest, it is now common to see black teas representing a significant part of the producers' offerings. I find this cultural exchange fascinating. While many of us in the West are drawn to the traditions of Eastern tea culture, Japanese people are equally curious about Western tastes what makes red/black tea more popular.
Not every Japanese black tea leaves a lasting impression. Many are pleasant but relatively straightforward, without a particularly distinctive character. This tea, however, is one I continue to return to year after year. After tasting dozens of Japanese black teas each season, I still find myself selecting this one for our collection because of its balance, natural sweetness, depth, and quiet elegance. It has a character of its own that never feels forced, and that is precisely what makes it memorable."
— Andrei Ivanovs, Founder of AN SHIM TEA
Not every Japanese black tea leaves a lasting impression. Many are pleasant but relatively straightforward, without a particularly distinctive character. This tea, however, is one I continue to return to year after year. After tasting dozens of Japanese black teas each season, I still find myself selecting this one for our collection because of its balance, natural sweetness, depth, and quiet elegance. It has a character of its own that never feels forced, and that is precisely what makes it memorable."
— Andrei Ivanovs, Founder of AN SHIM TEA
RED (BLACK) TEA
Explore more Red (Black) Teas from the AN SHIM TEA Collection.