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Wakocha Yamazoe
Fushun P.Free

Super Premium 97 P.

SKU
0256
A characterful, masterfully crafted Wakocha with notable depth and substance. Dark fruit notes reminiscent of blackcurrant are complemented by delicate hints of peach and a warm nuttiness that lingers on the palate. After oxidation, the carefully selected leaves are pan-roasted in the Taiwanese style and then precisely sun-dried. Sourced directly from a multi-award-winning farm in Nara. 50g
Character Subtle baked, toasted, nutty notes, hints of blackcurrant and peach
Tea Farm A nature-focused tea farm in Nara, specialising in unique, rustic speciality teas
Terroir Yamazoe, Nara Prefecture, Japan
Harvest 1st Spring harvest (Ichibancha), May 2024
Cultivar Fushun
Elevation 370-470m above sea level
Processing Harvesting, withering, rolling, oxidation, pan-firing (Kamairi) using an authentic Taiwanese roasting drum, sun-drying (approx. 2 days) in a greenhouse, final roasting
Cultivation Pesticide- and chemical-fertiliser-free farming since the farm's founding in 2013
Awards Japan Black Tea Grand Prix (国産紅茶グランプリ) 2018: Silver Medal
Japan Black Tea Grand Prix (国産紅茶グランプリ) 2020: Semi Grand Prix
Japan Black Tea Grand Prix (国産紅茶グランプリ) 2021: Silver Medal
Laboratory Tests Radioactivity (annual regional test) and plant protection products
Grade 97/100 P. (Wakocha category); Super Premium Grade
€18.90
50g

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
0256
€378.00 / 1kg
In stock
Wakocha Yamazoe Fushun Wakocha Yamazoe Fushun Wakocha Yamazoe Fushun Wakocha Yamazoe Fushun Wakocha Yamazoe Fushun

Tea Farm

Our tea farm in Yamazoe is truly one-of-a-kind – every bit as remarkable as the husband-and-wife team behind it. Nestled in the mystical highlands near the ancient imperial capital of Nara, the farm is focused on reviving rare teas such as Kancha and traditionally sun-dried, pan-roasted Kamairicha made in the ancient Kumano style. Here, Japanese heritage lives on, enriched by the unique blend of Chinese-Taiwanese tea craftsmanship and the local Japanese terroir.

There was nothing inevitable about our farmer's journey. In 2012, he left his life as a salaryman in Osaka and, with his wife, took over a remote, long-neglected tea and vegetable farm. What they started with was little more than a willingness to learn and a deep passion for pan-fired and Chinese-style teas. Over years of study under a legendary tea master in the storied Shinto pilgrimage region of Kumano, deep in the mountains of Wakayama, he mastered the nearly forgotten Kumano style of Kamairi pan-firing and sun-drying.

Today, the farm is cultivated entirely without pesticides, and the only fertiliser used comes from the trimmed leaves and branches of the tea bushes themselves, creating a perfectly self-sustaining cycle. The farm’s signature teas are its Chinese-inspired Oolong and Wakocha black teas, along with its sun-dried Kamairicha, roasted in an original Taiwanese roasting drum.

Wakocha Yamazoe Fushun

Character

Tasting Notes

With many exquisite teas, their quality is already revealed in the aroma – and this is no exception. This Wakocha clearly reflects the character of its cultivar, as Fushun is known for structure, resilience and depth. As a late-sprouting variety, it is less prone to frost and yields strong, robust leaves. These traits translate directly into the cup: full-bodied and layered, defined by dark fruit, nutty and gently roasted nuances, with less emphasis on sweetness and more on persistence and presence on the palate.

The aroma is both inviting and nuanced. Notes of warm pastry, apple cider and a touch of caramelised sugar create a rounded, comforting impression. With infusion, the profile becomes more refined and precise: a dark, clear fruitiness emerges, led by notes of blackcurrant and set within an elegant, almost perfumed composition. Despite its aromatic richness, the tea remains composed and finely structured.

On the palate, it is generous and well-defined. Rather than relying on overt sweetness, it unfolds through depth and texture. With virtually no astringency, the flavour develops at the back of the palate, where nutty tones and delicate roasted accents linger. Across multiple infusions, the fruit notes open: peach and nectarine come to the fore, accompanied by a warm, grounding nuttiness. At times, the tea recalls expressive Oolong styles, with a bittersweet peach note reminiscent of Phoenix Dancong.

Leaf

Relatively large, robust and succulent leaves, curled in the typical Oolong style, with a brownish-black colour

Cup

Amber-coloured

Wakocha Yamazoe Fushun

Wakocha

Wakocha (和紅茶) is the name given to black teas from Japan. Although once an important trade commodity until the latter half of the 20th century, growing competition from India and China pushed Japanese black tea into relative obscurity. Only in the past two decades has there been a revival and renewed appreciation of this heritage. Wakocha, while distinct in character, are generally milder in flavour than many other black teas, often marked by fruity-floral notes and, above all, a pleasant honeyed sweetness. For this reason, they are typically enjoyed without milk or sugar. Alongside the tea capital of Shizuoka, the southern main island of Kyushu is especially renowned for producing high-quality Wakocha.

Yoshien Labortests

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, all the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshien

Yoshi En

World's Finest Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Special features in location, cultivation & processing

For those drawn to Japan’s rich history and spiritual traditions, Nara Prefecture is a place of deep intrigue. Its sheltered inland location near the Seto Inland Sea lead it to play a significant role in early Japanese political and religious life. Reaching its golden age in the 7th and 8th centuries, it served as the Imperial capital of Japan’s first nation state, whose government was influenced by the newly introduced Buddhist and Confucian philosophies from China.

Beyond its countless temples (some over 1,000 years old), palace ruins and ancient burial sites, the entire prefecture seems to radiate a quiet, timeless atmosphere. Gentle mountains, dense forests, and old pilgrimage routes wind through the landscape, inspiring monks, poets, and travelers for centuries. Nara has also played an important role in Japan's tea culture: in the remote valleys and mountain villages of the prefecture, an independent, rural tea tradition developed, far from major centres of production such as Uji or Shizuoka. Here, where the climate is harsher and harvests are smaller, teas of a strong character emerged – less focused on elegance and more on authenticity and everyday enjoyment. Collectively, these teas became known as "Yamato-cha" (大和茶; Yamato being an ancient name for Nara and Japan).

The red clay soils and sharp day-night temperature shifts give the teas a deep, intense aromatic profile. Many families have preserved their own cultivation and roasting methods over generations, allowing a wide range of rustic tea specialities to develop here. From simply steamed Sencha to the robust roasted teas once enjoyed daily by villagers, these are authentic, unpretentious teas which are grown in harmony with nature and which exude a quiet depth in their simplicity. While many of these traditional teas are at risk of fading into obscurity due to the decline in tea cultivation, it is passionate and innovative farmers like our husband-and-wife duo who keep these unique regional treasures alive.

Single Origin

This tea comes exclusively from the above-mentioned tea fields in Yamazoe, sourced directly from the tea farmer.

Preparation

Brewing Guide

3 tsp (7g), 70–90°C, 200ml, infuse for 1–2 minutes.

We recommend preparing up to 5 infusions. For subsequent infusions, reduce the steeping time to 15–20 seconds per infusion.

Packaging & Storage

Packaged in a particularly high-quality, airtight flavour-protecting pouch with zipper seal and stand-up base. Its nine-layer construction provides an exceptionally high barrier against external influences and contaminants. After opening, we recommend pressing out as much air as possible before resealing the pouch. Alternatively, and especially for longer-term storage, we recommend our stylish, airtight tea caddies. This tea is well-suited for further ageing.

Recommended Teapot

For this tea, we recommend a classic black Tokoname Kyusu. A teapot made of glass is also an excellent choice, allowing you to watch the leaves unfurl as the tea brews.

Because of the intact structure of the leaves, this tea is also well-suited for brewing in the Chinese gongfu style, ideally with a Gaiwan made from flavour-neutral porcelain.

Our recommendations

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