Japanese Black Tea (Zairai / Asamiya, Shiga)

This Japanese black tea is made from native, seed-grown tea plants first planted during Japan’s Taisho era (1912–1926), giving it a history of more than a century. Grown in the mountains of Asamiya, Shiga, the leaves offer a gentle sweetness, mild astringency, and rich body, with a deep, lingering finish.

Known as *Wakōcha*, Japanese black tea has a character distinct from black teas produced in countries such as India and Sri Lanka. This tea is made using techniques inspired by traditional tea-making methods from China and Taiwan, keeping the leaves largely whole rather than cutting them into small pieces. Enjoy it straight for its delicate aroma and gentle sweetness, or with milk for a softer, richer taste.

Asamiya Tea: Shaped by 1,200 Years of History and Mountain Nature

Located in Shigaraki, Koka City, Shiga Prefecture, Asamiya is one of Japan’s historic tea-producing regions, with more than 1,200 years of tea cultivation. It is also recognized as one of Japan’s five renowned tea regions and is especially known for its rich fragrance.

Surrounded by mountains, Asamiya has a cool climate with large temperature differences between day and night, frequent mist, and mineral-rich soil formed from ancient Lake Biwa sediments. These natural conditions help create the distinctive aroma and layered depth of Asamiya tea.

How to Brew Japanese Black Tea

Tea leaves: 6g
Water: 180ml
Water temperature: 95–100°C
Steeping time: 2 minutes

Brewing at a higher temperature brings out the tea’s aroma and body while balancing its gentle sweetness and mild astringency. For the second infusion, steep a little longer for a softer taste. To enjoy it cold, brew slightly stronger and quickly chill over ice for a clean, refreshing finish.

・Wazuka, Kyoto — 800 Years of Tea and Morning Mist

Wazuka, a small town in southern Kyoto Prefecture, has been cultivating tea for over 800 years. It is known as one of Japan’s leading tea-producing regions, highly regarded for the quality of its tea in flavor, aroma, and the beautifully needle-shaped form of the leaves.

Surrounded by mountains, Wazuka sits in a basin with a large difference between day and night temperatures. This climate often brings a deep morning mist over the tea fields. More than a beautiful scene, the mist acts like a natural cover, softening the sunlight and creating a gentle environment for the tea plants.

The amino acids that give tea its sweetness and umami can turn into bitter and astringent compounds when exposed to strong sunlight. In Wazuka, however, the morning mist helps protect the leaves from direct sun, allowing them to retain their rich flavor. The land, the climate, and the mist all come together to create tea with a smooth, mellow taste and deep umami.

【 Tea Leaf Storage Instructions 】

・Store unopened tea in a cool, dark place away from direct sunlight, heat, and humidity. For extended storage, keep it sealed, freeze, and let it return to room temperature before opening.

・After opening, place the tea in an airtight, opaque container and keep it in a cool, dark place. For best quality, enjoy as soon as possible, ideally within one month.

・Avoid storing near strongly scented items, as tea easily absorbs odors.