Organic Gokase Wakocha

Super Premium 96 P.

Super Premium black tea from Gokase, Japan. Rare and very natural Zairai cultivar from nearly 100-year-old trees. From the tea farmer Miyazaki Sabou. 100g
  • From the MAFF and Nihoncha award-winner for kamairicha
  • From Gokase, one of the best regions for kamairicha
  • Organic cultivation since 1983, in an idyllic natural environment
  • Particularly robust zairai tea plants


Character Malty, rounded, plum notes, light with tannins, mineral, raw cacao, sweet long finish, elegant
Tea Garden Miyazaki Sabou 宮崎茶房, Mr. Akira Miyazaki 宮崎亮
Terroir Gokase, Miyazaki, Japan
Harvest 2nd flush (Nibancha), July 2022
Cultivar Zairai (100%)
Elevation 600m above sea level
Oxidation/Fermentation Strong oxidation. Indoor withering, rolling, oxidation, final drying
Organic Cert. EU certified organic, JAS organic since 1983
Laboratory Tests Radioactivity (region as of 11/2019)
Grade 96/100 p. (black tea category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€119.00 / 1kg
In stock

Tea Farm

Mr. Akira Miyazaki 宮崎亮 is a young, award-winning farmer who took over his family's business in 1991. He became interested in organic farming at an early age because of his skin issues, which were caused by pesticides.

In 1983, after seeing a family friend develop a serious illness as a result of an accident involving pesticides, Mr. Akira Miyazaki's parents began the process of aligning the farm with organic standards. By 2000, Mr. Akira Miyazaki finally received the coveted JAS organic certification for the farm.

As well as the purity of his teas, Mr. Miyazaki is also passionate about creating and blending natural health teas, such as sannenbancha, ginger blends, yuzu and various herbs, as well as Japanese oolong. He also produces approximately 200 different teas for his customers.



This black tea is made from the rare zairai cultivar. The tea made from nearly 100 year old trees captivates with naturally malty aromas of plum and raw cacao. The tea is well-balanced between elegant tannins and light sweetness, with a pleasant mineral undertone.


Black, arched leaves


Warm and pleasing golden brown


Miyazaki Sabou has received the highest awards for tea in Japan. His kamairicha is particularly well-decorated, having won the MAFF Award (from the Japanese Ministry of Agriculture, Forestry and Fisheries) in 2003 and 2016, and the Nihoncha Award Special Prize in 2014.

The tea farmer also received the Emperor's Trophy (天皇杯) of the Agriculture, Forestry, and Fishery Festival (農林水産祭) in 2002. His black tea was recognised with the 2013 Golden Award from the Great Taste Awards.

Black Tea

Black tea is the most oxidised form of tea. In contrast to green tea, the oxidation of the leaves after harvest and withering is not stopped with heat, but rather further facilitated by intensive rolling of the leaves, which breaks open cell walls and exposes the enzymes responsible for oxidation. Over the course of this process the leaves change from green to black and a full-bodied and broad aroma develops. The cup is often orange or red, which is where the Chinese name for this tea (hong cha, meaning "red tea") comes from.

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, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshi En

Premium 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

The zairai cultivar is a very old cultivar with unknown origins endemic to Kyushu. It is believed that it was one of the first teas cultivated in Japan and eventually grew wild. Recently, tea farmers have begun cultivating Zairai again, and the tea farmer Miyazaki Sabou boasts zairai trees that are almost 100 years old. These aged trees, in combination with the organic standards for which they are cared for, produce a particularly clear black tea with a robust character.

The tea fields of Miyazaki Sabou are at a relatively high elevation of 500m in the northern, mountainous region of Miyazaki. Although this area is tropical (with temperatures of up to 33°C in the summer), in the winter and at night the temperature drops quite low (-10° C). Snowfall as well as frost can occur from the beginning of October until April.

Single Origin

This tea comes from the above mentioned tea field in Gokase and is sourced directly from the tea farmer.

Organic Certification


Brewing Guide

2 heaped tsp per 200-300ml (80-85°C) water. Steep for 2 minutes.


High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of this tea is made from natural red clay. During our tasting, a red Tokoname kyusu brought out an even stronger aroma. Alternatively, prepare the tea in a tall glass teapot with an integrated strainer, in which the tea can float and steep freely.

Recommended Storage

Ideally store in a quality tea caddy made from cherry tree bark (wooden, kabazaiku chazutsu) or an airtight, double-coated metal tin.

Our recommendations

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