Yoshida Sashimacha Yabukita Missho Wakocha – Second-Flush Single-Cultivar Black Tea

Description

A second flush (summer) harvested, award-winning Japanese black tea (Wakocha or Wakoucha) made with a field of planted with seeds from the Yabukita cultivar (yabukita missho) from the northern region of Sashima, Ibaraki Prefecture.

While technically not a cultivar by the English definition since each plant will have slightly different DNA, a missho 実生 in the Japanese tea industry is considered a type because on average it inherits the DNA of the Yabukita cultivar.

Product Info 

• Ingredients: Black Tea 
• Cultivar: Yabukita missho 
• Harvest: Summer 
• Region: Sashima, Ibaraki 

Steeping Info 

• Tea: 5 grams. Time: 3-5 min. Water: 90˚C/194˚F, 200 ml.
• The amounts above are guidelines. Adjust to preference.
• Consider also cold steeping (see Steeping Techniques).

Farmer Info

• Established: 
• Type: Family-owned tea farm & factory
• Location: Sashima (Koga City), Ibaraki

Growing in the northernmost commercial tea production region in Sashima, Ibaraki (modern day Koga City), award-winning, 6th generation tea farmer Masahiro Yoshida is known throughout Japan for his excellent tea.

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