JAS Organic Yamabuki Nadeshiko, Kurokoji Fermented Tea

有機山吹撫子

60g

Yamabuki Nadeshiko is a new type of tea made by controlled microbial fermentation that produces a tea liquor with a subtle berry flavour.

Kurokoji Fermentation

Kawamura Denbei, known as the "Father of Shizuoka Yeast" and president of microbial research and development company Riversion, developed this tea based on his years of research into koji moulds (aspergillus oryzae) used for making Japanese sake, soy sauce, and miso among other foods. The specific type of koji used is black koji or kurokoji 黒麹, and is most famous for making the bold flavours of awamori sake in Okinawa. Joint research with Shizuoka and Saga Universities revealed that tea processed with kurokoji creates two polyphenols, named Teadenol A and Teadenol B.

At Osada Tea's clean room facility, a patented kurokoji fermentation starter is mixed into leaves grown organically by the farmers of the Isagawa Tea Co-op in Haruno Village (in the mountains of the famed Tenryu district of western Shizuoka). This differs from traditional Pu-erh tea which is naturally fermented (allowing the natural moulds in the air to start fermentation in the leaves).

Steeping Notes: 2g | 200ml | 100°C | 2mins

About the Producer: Established in 1948, Osada Tea is an award-winning producer and wholesaler of Japanese tea. They focus on organic tea production and work closely with the farmers of the Isagawa Tea Agriculture Cooperative in Haruno Village, Tenryu Region of Shizuoka.

4th generation tea master, Osada Natsumi, holds the 8th-dan rank of tea appraisal, is registered as a Japanese Tea Instructor, and was Champion of the 58th National Tea Appraisal competition.