Wakoucha (和紅茶)
Japanese black tea: fully oxidised tea made in Japan, often from benifuuki or native seed-grown plants.
| Water temperature | 90-100 °C |
|---|---|
| Steeping | 3-5 min |
| Caffeine (relative) | Moderate |
| Growing / making | Fully oxidised |
| Taste | Soft, naturally sweet, less tannic than many imported black teas |
About Wakoucha
Black tea was made in Japan from the Meiji era for export, then nearly vanished; a revival since the 2000s has brought small-lot wakoucha back, notably in Shizuoka, Kagoshima and Kochi.
Brewing point
Use water at 90-100 °C and steep for 3-5 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
Advertisement