Fuji Midori Organic Roasted Japanese Black Tea

This is a black tea that feels different from the moment you smell it.

Made from the Fuji Midori (ふじみどり) cultivar—a less common variety originally developed in Shizuoka—this tea starts with a foundation that already leans deeper and more structured than most Japanese teas. The leaves are thicker, the body is fuller, and that naturally gives the tea more presence in the cup. Although the cultivar was created in Shizuoka, this black tea was made in Fukuoka, Japan.

But what really sets this tea apart is something you don’t often see with black tea in Japan.

It’s roasted.

That extra roasting step is uncommon for Japanese black tea, and it’s exactly what gives this tea its distinctive character. It brings out a nuttier, more developed profile—something that will feel familiar if you enjoy coffee, chocolate, or caramel.

The tea aroma opens with roasted cacao and pecan-like nuttiness. Once brewed, it moves into a warm, layered profile—milk chocolate sweetness, a soft dinner roll-like maltiness, and a subtle woodiness that ties everything together.

Underneath it all, there’s an unique distictly Japanese note. Fuji Midori’s natural umami—normally expressed as a green tea—translates here into a kind of caramelized miso richness, adding a nutty depth without becoming heavy.

Compared to most Japanese black teas, which tend to be lighter and more delicate, this one feels more grounded and structured—but still smooth, with no harsh edges.

The finish lingers with a sweet, milk chocolate-like aftertaste, balanced by that roasted nuttiness.

This tea is also certified organic, which is far less common in Japan than it sounds. With less than 5% of tea farms operating organically (due to the challenges of climate, pests, and the extra labor involved), finding something like this is rare.

If you’re looking for a black tea that leans into cacao, roasted nuts, and a deeper, more comforting profile, this is one worth spending time with.

Brewing Instructions
Temperature: 195°F (91°C)
Tea: 4 grams
Water: 200–250ml kyusu or teapot
Steep: 25 seconds for the first infusion, then 20 seconds for subsequent infusions
Expect 3-4 infusions

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

Region: Fukuoka Japan

Cultivar: Fuji Midori

Notes: Roasted Cacao, Pecan, Caramelized Miso, Subtle Woodiness