Nagasaki Organic Yabukita Japanese Black Tea

This tea is a rare expression of Japanese tea—和紅茶 (wakōcha), or Japanese black tea—coming from Nagasaki. Unlike the bold, heavy styles you might expect from Indian black tea, this one is lighter, softer, and more relaxed in structure.

It’s made from Yabukita, the most widely planted tea cultivar in Japan, accounting for 60–80% of all tea fields. Known for its balanced sweetness, gentle astringency, and clean aroma, Yabukita gives this tea a distinctly Japanese character—even in black tea form, which is still uncommon in Japan.

And that’s what makes this tea special.

Japan is overwhelmingly a green tea country. Black tea is a small niche, and organic tea farming is even rarer. Finding an organic Japanese black tea that actually delivers on flavor like this… doesn’t happen often.

The tea opens with a warm, inviting aroma of toasted almonds, milk chocolate, brown sugar, and dried apricot. But once you start drinking, the direction shifts.

Instead of leaning sweet, the tea moves into a more savory, nutty profile, reminiscent of hojicha. You’ll find notes of toasted almond, subtle woodiness, and a light charcoal-like depth, layered with a soft floral and fruity lift—like orchid and apricot—that sits gently above it all. The finish brings a dark cocoa-like richness that leans more earthy and grounding than sweet.

The body sits right in the middle—not too light, not too heavy—with a restrained astringency that keeps everything balanced. It’s complex enough to stay interesting, but easy enough to drink without overthinking.

Because it isn’t overly sweet, this tea pairs beautifully with desserts. Instead of competing, it complements, bringing out buttery and nutty notes in your dessert while keeping the sweetness in check.

Brewing Instructions

Western Style
Temperature: 195°F (91°C)
Tea: 5 grams
Water: 250 ml teapot
Steep: 2–2.5 minutes

Gongfu Style
Temperature: 200°F (93°C)
Tea: 5 grams
Water: 100–120 ml gaiwan/teapot
Steep: 25 seconds for the first infusion, then 15–25 seconds for subsequent infusions. You can expect 6-7 infusions.

For best results, use a clean teapot—preferably porcelain or clay not used for green tea—to let the full character of the tea come through.