Benifuuki Wakoucha
Grown in a dedicated black tea plot with minimal fertilizer. The garden is sparse enough that it is sometimes mistaken for abandoned. The low-input soil allows the cultivar’s natural aromatics to develop fully, producing a black tea unlike anything coming from heavily managed plots. The result is a sweet aroma with a sharp, citrus-bright finish that cuts clean like cypress. Versatile enough to pair with everything from a sweet pastry to a savory curry and full-bodied enough to hold up beautifully in milk.
Weight: 50g
Yame
Yame is where Japan’s finest gyokuro is made. Tucked into the mountains of southern Fukuoka, morning mists roll in from the surrounding rivers, wrapping the tea fields in a natural veil that softens sunlight and builds the deep sweetness and umami Yame is known for. The farmers who work here have been refining their craft across generations.
Our Yame partner is one of those generational farms, a family operation over a century old that works with some of Japan’s most demanding tea. They grow an exceptional range of cultivars, including Saemidori, Tsuyuhikari, Kirari 31, and Okumidori, and bring the same precision to sencha, matcha, and wakocha. Every tea they make reflects the same conviction: Yame tea, made well, is unlike anything else in the world.
Brew Guides
Steep
METHOD
Heat 200ml of water to 195°–205°. Combine with 3–4g of leaf.
STEEPING TIMES
- 1st: 60-90 seconds
- 2nd: 45 seconds
- 3rd: 60 seconds
TIP
Steep slightly stronger (90 seconds) and add steamed or cold milk to taste. The full body holds up well to your milk of choice.
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