Summer picking Japanese black tea produced by TEA FACTORY GEN on July 13, 2022.
The tea grown without pesticides and fertilizers in the tea fields of Sera, Hiroshima Prefecture, has been made into a Japanese black tea with a distinctive character. It grew up in the bright summer sun. For that reason, it has become a Japanese black tea with a slightly strong astringency and full of punch and body. This is a broken orange pekoe type tea made by tearing off the fibers and cells of the tea leaves. For milk tea rather than straight.
Natural Sweetness: ★★★
[How to brew]
Extract 2g per 150ml at 90°C for 3 minutes. Wait 5 minutes at 100℃ for the second brew.
[What is Japanese black tea?]
Wakocha refers to black tea made from Japanese tea trees. Japanese tea trees originally came from China and are classified as Chinese species. Compared to the Assam variety (most of the black teas in the world are of this variety), the Chinese variety has less tannin, which is the source of astringency.
Arrange the tea leaves on a bamboo colander for a day and a half to two days for natural wilting (gingko) to remove moisture from the tea leaves. Start rubbing when the moisture is completely removed and the tea leaves wither, the color of the tea leaves becomes matte, and the flowers begin to smell. After 30 to 60 minutes of kneading with a kneading machine, the enzymes in the tea leaves are deactivated to stop fermentation, and the tea leaves are dried to finish. It is carefully dried at a low temperature so that it does not become overdried.
Steaming: None Heating: 70℃
Drying method: Infiltration dryer Withering: Artificial withering (1.5 days)
Fermentation: 2 hours Part used: Single core and five leaves Plucking: 2022/7/13
Tea processing: TEA FACTORY GEN
Origin: Sera-gun, Hiroshima Prefecture Elevation: 400 meters Variety: Native Age: 60 years Fertilizer: No fertilizer Pesticides: No pesticides