Kōcha Saeakari

An exceptional single-origin black tea made from the Saeakari cultivar.

UNQUE PROCESSING
Unlike most Japanese black teas, this one has a much lighter, sunshine gold, hue and a distinctive flavor — and that’s because it was processed differently. Although the cultivar is Saeakari (a Japanese-grown variety of Camellia sinensis), it was handled more like a classic Darjeeling tea rather than a standard Japanese black tea.
Most Japanese black teas are produced by letting freshly picked leaves wither for around 16–17 hours, then rolling (or bruising) them to break the leaf cells and accelerate oxidation, followed by drying — and that’s the end of the process. In contrast, teas made in the Darjeeling-style method undergo a more deliberate sequence: first withering, then rolling, then oxidation (fermentation), and finally drying — with a lighter oxidation so the liquor remains more delicate in color and aroma.

TASTE NOTES
This tea is quite the curiosity. The golden liquor has grainy, barley-like notes and feels very well balanced. The finish is spicy and long-lasting.

Place of Origin: Ohmi, Shiga Pref., Japan
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