The history of “Wakocha” (Japanese black tea) dates back to the early Meiji period (around 1870). Even with the same origin and cultivar, each wakocha has very different flavours and aromas due to variations in tea processing techniques and tea fields.
The chunky leaves of this tea are quite unlike the majority of “Wakocha” produced. They share more similarities (sweetness, mild astringency), with Taiwanese kocha.
A beautiful tea for a chilly morning.
