Introduction
Explore the world of Wakocha, a uniquely Japanese black tea with a mild taste and soft aroma.
Japanese black tea has become increasingly popular in recent years, and this article provides a comprehensive explanation of its history, production process, brewing methods, and health benefits.
history
The origins of Japanese black tea date back to the late 19th century.
At the time, Japan was trying to develop a domestic black tea industry to compete with imported tea.
Initially produced in small quantities, Japanese black tea grew in popularity as Japanese tea farmers honed their techniques and improved the quality of the black tea.
Production process
Japanese black tea is made from the same Camellia sinensis (tea plant) as other teas, but it is processed differently.
The leaves are fermented, giving them a deep color and strong flavor. The production process involves withering, twisting, fermenting and drying the leaves.
How to brew
When brewing Japanese black tea, use water at 95-100℃ and steep the tea leaves for 2-3 minutes.
Please adjust the steeping time according to your preference. Find your favorite brewing method and try to bring out the unique flavor and aroma of Japanese black tea.
summary
Wakocha, characterized by its mild taste and soft aroma, is a unique and delicious Japanese black tea.
In the diverse world of Japanese tea, this is a must-try for all tea lovers.
